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Ingredientes
- 1 can (10 3/4 ounce.) condensed cream of celery soup
- 1/2 c. lowfat milk
- 1 c. (4 ozs.) shredded Swiss cheese
- 1/2 tsp dry basil, crushed
- 1/4 tsp seasoned salt
- 1/4 tsp freshly grnd black pepper
- 2 c. baby carrots, cooked and liquid removed
- 1 lb fresh asparagus, cooked and liquid removed
- 1 lb unbreaded sole fillets (if using frzn, please defrost totally and dry with paper toweling before using)
Direcciones
- Preheat oven to 375. In a small bowl, combine the undiluted soup, lowfat milk, one-half of the Swiss cheese, and all the seasonings. Set aside. In an 8 x 12 baking pan, combine the carrots, asparagus. Roll your fish fillets and place them upright along the center of the baking pan. Spoon the vegetable medley around the bundles of fish. Pour your soup mix over the entire casserole.
- Bake, covered, for about 30 min. or possibly till the fish flakes easily when tested with a fork. After 30 min. top the fish only with the remaining cheese.
- Bake, uncovered for 3 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1256g | |
| Calories 917 | |
| Calories from Fat 415 | 45% |
| Total Fat 47.23g | 59% |
| Saturated Fat 24.54g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 3316mg | 138% |
| Potassium 2184mg | 62% |
| Total Carbs 82.3g | 22% |
| Dietary Fiber 20.7g | 69% |
| Sugars 39.01g | 26% |
| Protein 47.06g | 75% |
