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Vegetable Casserole's picture
  Frozen chopped spinach 8 Ounce (225 Gram)
  Frozen chopped broccoli 8 Ounce (225 Gram)
  Cider vinegar 2 Teaspoon
  Condensed cream of asparagus soup/Condensed cream of mushroom soup 10 Ounce (275 Gram)
  Salt To Taste
  Pepper To Taste
  Dried onion flakes 1 Tablespoon, soaked
  Canned tomatoes 8 Ounce, drained and chopped (226 Gram)
  Cheese 4 Ounce, grated (100 Gram)

Cook the spinach and broccoli in separate pans for half the cooking time specified on the packets.
Add 1 teaspoon vinegar to each pan.
Mix the soup with salt and pepper.
Drain the spinach and broccoli and stir into the soup.
Turn into a greased baking dish and top with the onion flakes and tomatoes.
Sprinkle over the cheese.
Bake in a preheated moderate oven (160 C/325 F, Gas Mark 3) for 40 minutes or until the top is golden brown.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
40 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 899 Calories from Fat 425

% Daily Value*

Total Fat 48 g74.5%

Saturated Fat 26.5 g132.4%

Trans Fat 0 g

Cholesterol 130.4 mg43.5%

Sodium 3523.6 mg146.8%

Total Carbohydrates 74 g24.6%

Dietary Fiber 17.2 g68.7%

Sugars 9.3 g

Protein 53 g106%

Vitamin A 638.2% Vitamin C 517%

Calcium 133.1% Iron 66.3%

*Based on a 2000 Calorie diet

Vegetable Casserole Recipe