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Ingredientes
- 1 1/2 c. celery chunks
- 2 c. carrot chunks
- 1 1/2 c. onion chunks
- 2 tbsp. butter
- 3/4 c. green pepper
- 1 1/2 c. mushrooms
- 2 tbsp. butter
- 2 c. cooked green beans, well liquid removed
- 2 teaspoon salt
- 2 c. cut fresh peeled tomatoes
- 3 tbsp. Minute tapioca
Direcciones
- Saute/fry celery, carrot, and onion in 2 Tbsp. butter for 10 min. Add in green pepper the last 3 min.
- In separate skillet, saute/fry mushrooms in 2 Tbsp. butter till as tender as you like. Combine these cooked vegetables and add in green beans, salt, tomatoes, and Minute tapioca. Mix gently so as not to mash the vegetables. Bake 1 hour at 325 degrees. Use 9x13 inch pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 4 servings | |
| Calories 314 | |
| Calories from Fat 111 | 35% |
| Total Fat 12.7g | 16% |
| Saturated Fat 7.47g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1324mg | 55% |
| Potassium 962mg | 27% |
| Total Carbs 43.64g | 12% |
| Dietary Fiber 12.9g | 43% |
| Sugars 8.61g | 6% |
| Protein 9.31g | 15% |
