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Ingredientes
- 1 can Cheddar cheese soup
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon dry mustard
- 2 c. cooked vegetables
Direcciones
- Combine soup, Worcestershire sauce, and dry mustard. Stir in cooked vegetables. Pour in ungreased, 1-qt casserole. Sprinkle with bread crumbs. Bake uncovered 15 to 20 min at 325 to 350 degrees.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 2 servings | |
| Calories 341 | |
| Calories from Fat 96 | 28% |
| Total Fat 10.63g | 13% |
| Saturated Fat 3.98g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 1802mg | 75% |
| Potassium 551mg | 16% |
| Total Carbs 52.78g | 14% |
| Dietary Fiber 11.3g | 38% |
| Sugars 3.89g | 3% |
| Protein 11.65g | 19% |
