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Vegetable Casserole

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Ingredients
  Canned english peas 17 Ounce (1 Can)
  Canned asparagus tips 14 1⁄2 Ounce (1 Can)
  Chopped water chestnuts 1⁄2 Cup (8 tbs)
  Oleo 1⁄4 Pound (1/2 Stick)
  Milk 1⁄2 Cup (8 tbs)
  Cream of mushroom soup 1 Can (10 oz)
  Grated american cheese 1 Cup (16 tbs)
Directions

Drain peas and asparagus tips.
Chop water chestnuts.
Place in casserole.
Melt oleo and add milk and soup.
Heat and cover vegetables with sauce.
Top with American cheese.
Brown until cheese melts, about 20 minutes at 300 degrees.
Serves 6 to 8.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Browned
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
6

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3.903845
Average: 3.9 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 351 Calories from Fat 237

% Daily Value*

Total Fat 27 g41%

Saturated Fat 8.7 g43.7%

Trans Fat 1.1 g

Cholesterol 25.9 mg8.6%

Sodium 461.3 mg19.2%

Total Carbohydrates 19 g6.2%

Dietary Fiber 3.6 g14.5%

Sugars 5.3 g

Protein 11 g22.5%

Vitamin A 29.7% Vitamin C 19%

Calcium 19.5% Iron 6.3%

*Based on a 2000 Calorie diet

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Vegetable Casserole Recipe