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Vegetable Feta Casserole

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  Mushroom pieces and stems 1 Can (10 oz)
  Sliced celery 2 Cup (32 tbs)
  Frozen cut green beans 10 Ounce (1 package)
  Finely chopped onion 2 Tablespoon
  Melted butter 4 Tablespoon
  Finely chopped celery leaves 2 Tablespoon
  Canned condensed cheddar cheese soup 10 1⁄2 Ounce (1 can)
  Canned condensed cream of mushroom soup 10 1⁄2 Ounce (1 can)
  Crushed dill weed 1⁄2 Teaspoon
  Ground rosemary 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Bite size toasted corn cereal 4 Cup (64 tbs)

Pour liquid from mushroom into saucepan.
Add celery and green beans.
Cover and cook 10 minutes or until almost tender.
Cook onion in 2 tablespoons of the butter until soft but not browned.
Add mushrooms and celery leaves and cook until mushrooms are lightly browned.
Combine beans and celery with mushroom mixture, feta, soup, dill, rosemary and pepper.
Spoon into buttered 2-quart casserole.
Crush corn cereal and mix with remaining 2 tablespoons butter and sprinkle over vegetable mixture.
Bake in 350° F oven 20 minutes or until brown and bubbling.

Recipe Summary

Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1667 Calories from Fat 687

% Daily Value*

Total Fat 77 g118.8%

Saturated Fat 38.4 g191.9%

Trans Fat 0 g

Cholesterol 138.8 mg46.3%

Sodium 4516.4 mg188.2%

Total Carbohydrates 220 g73.3%

Dietary Fiber 37.3 g149.4%

Sugars 47.5 g

Protein 43 g86.8%

Vitamin A 86.2% Vitamin C 128.7%

Calcium 45.7% Iron 65.5%

*Based on a 2000 Calorie diet

Vegetable Feta Casserole Recipe