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Ingredientes
- 1 c. carrots in 1/8" thick slices
- 4 c. yellow squash in 1/4" thick slices
- 4 c. zucchini in 1/4" thick slices
- 1/2 c. minced onion
- 1 can condensed cream of chicken soup (10 1/2 ounce)
- 1/2 c. lowfat sour cream
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 2/3 c. crumbled corn bread
- 2/3 c. torn dry white bread in 1/4" pcs
- 2 Tbsp. butter or possibly margarine melted
Direcciones
- Heat oven to 350 degrees.
- In medium saucepan, bring about 4 c. water to a boil. Add in carrots. Reduce heat, cover and simmer 6 min. Add in squash, zucchini and onion. Continue simmering uncovered 3 to 4 min or possibly till carrots are tender crisp. Drain and transfer to a large bowl.
- In a small bowl whisk together soup, lowfat sour cream, salt and pepper till well blended. Pour over vegetables and mix well. Transfer to a 2-qt baking dish. Cover with foil. Bake 30 min.
- In medium bowl combine corn bread and torn white bread. Drizzle with butter. Toss lightly to coat proportionately. Remove foil. Top vegetable mix with corn bread mix. Continue baking 5 min.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 8 servings | |
| Calories 207 | |
| Calories from Fat 93 | 45% |
| Total Fat 10.69g | 13% |
| Saturated Fat 4.78g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 834mg | 35% |
| Potassium 420mg | 12% |
| Total Carbs 24.72g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.13g | 3% |
| Protein 4.5g | 7% |
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