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Ingredientes
- 2 c. diced potatoes
- 2 c. sliced carrots
- 1 can green beans, liquid removed
- 1 can corn, liquid removed
- 1 lg. sliced onion
- 2 c. Velveeta cheese
- 2 tbsp. Parmesan cheese
- 1/2 teaspoon pepper
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 teaspoon parsley flakes
- 1 stalk broccoli (fresh)
- 2 tbsp. butter
- 1/8 teaspoon white pepper
- 1/4 c. lowfat milk
- 1 c. cracker crumbs
Direcciones
- Layer vegetables in a 9"x13" baking dish (well greased). Mix together cheeses, peppers, soups, butter and lowfat milk and bring to a boil over medium heat. Pour mix over layered vegetables and bake in 350 degree oven for 1 hour. Cover casserole with foil paper till it has 15 min to bake. Remove foil and turn oven to 375 degrees and sprinkle top with a thin layer of cracker crumbs and bake uncovered till crumbs are golden. (Recipe serves 8 and is a complete meal with bread and salad.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 12 servings | |
| Calories 312 | |
| Calories from Fat 127 | 41% |
| Total Fat 14.3g | 18% |
| Saturated Fat 7.83g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 1060mg | 44% |
| Potassium 586mg | 17% |
| Total Carbs 34.99g | 9% |
| Dietary Fiber 5.5g | 18% |
| Sugars 7.02g | 5% |
| Protein 12.75g | 20% |
