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Helens Vegetable Casserole

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Ingredients
  Carrots 2 Cup (32 tbs) (cooked)
  Green beans 2 Cup (32 tbs)
  Celery 2 Cup (32 tbs)
  Onions 1⁄2 Cup (8 tbs)
  Green pepper 1⁄2 Cup (8 tbs)
  Tomatoes 1 Can (10 oz)
  Tapioca 4 Teaspoon
  Sugar 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Bake 2 hours at 350°

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 409 Calories from Fat 17

% Daily Value*

Total Fat 2 g3.1%

Saturated Fat 0.35 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 798.2 mg33.3%

Total Carbohydrates 93 g31%

Dietary Fiber 24.9 g99.6%

Sugars 37.8 g

Protein 12 g24.3%

Vitamin A 929.2% Vitamin C 199.6%

Calcium 23.8% Iron 15.2%

*Based on a 2000 Calorie diet

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Helens Vegetable Casserole Recipe