|Broccoli head||2 , separated into flowerets|
|Cauliflower head||2 , separated into flowerets|
|Carrots||1 Pound, sliced (1 Bag)|
|Green bell pepper||1 , sliced|
|Celery stalks||3 , sliced|
|Canned cream of potato soup||10 3⁄4 Ounce (1 Can)|
|Canned cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Evaporated milk||12 Ounce (1 Can)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Canned mushrooms||4 Ounce (1 Can)|
|Shredded cheddar cheese/French fried onions||2 Ounce|
Preheat oven to 350°.
Grease casserole dish.
Steam the vegetables.
While vegetables are cooking, mix the cans of soup, milk, butter or margarine, and mushrooms.
Place cooked vegetables in casserole and top with soup mixture.
Sprinkle with cheese or onion rings and bake, uncovered, 30 minutes or until heated through.
Serving size: Complete recipe
Calories 2689 Calories from Fat 1386
% Daily Value*
Total Fat 158 g242.7%
Saturated Fat 90.7 g453.7%
Trans Fat 0 g
Cholesterol 416.5 mg138.8%
Sodium 6229.1 mg259.5%
Total Carbohydrates 255 g85.1%
Dietary Fiber 73.3 g293.2%
Sugars 110 g
Protein 93 g185.2%
Vitamin A 1707.8% Vitamin C 1983.2%
Calcium 215.3% Iron 73.4%
*Based on a 2000 Calorie diet