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Ingredientes
- 6 to 7 med. turnips, peeled and cut into 2 x 3/8 inch strips
- 1 sm. onion, minced
- 2 lg. carrots, scraped and cut into 2 x 3/8 inch strips
- 1/2 teaspoon salt
- 1 c. frzn English peas, thawed
- 1 (4 ounce.) jar minced pimento, liquid removed
- 1 (10 ounce.) can cream of chicken soup, undiluted
- 1 (8 ounce.) carton commercial lowfat sour cream
- 1/4 teaspoon dry whole basil
- 1 3/4 c. herb-seasoned stuffing mix
- 1/4 c. butter, melted
Direcciones
- Place the first 4 ingredients in a Dutch oven; cover vegetables with water, and bring to a boil. Cover and cook 5 - 10 min or possibly till vegetables are tender; drain. Add in peas and pimiento; set aside.
- Combine soup, lowfat sour cream, and basil; stir into vegetable mix. Spoon into a greased 9 inch square baking dish. Combine stuffing mix and butter; spread mix over casserole. Bake at 350 degrees for 25 to 30 min. Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 6 servings | |
| Calories 251 | |
| Calories from Fat 162 | 65% |
| Total Fat 18.38g | 23% |
| Saturated Fat 10.07g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 725mg | 30% |
| Potassium 433mg | 12% |
| Total Carbs 18.65g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 8.76g | 6% |
| Protein 4.72g | 8% |
