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Vegetable Casserole
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Rating: 5/5 (3 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 120
% Daily Value**
Total Fat 2g
2%
Saturated Fat 1g
1%
Unsaturated Fat 0g
Cholesterol 35mg
12%
Sodium 36mg
1%
Total Carbohydrate 19g
6%
Dietary Fiber 7g
29%
Sugars 4g
Protein 8g
Vitamin A  55%Vitamin C  5%
Calcium  5%Iron  8%
Potassium  11%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Vegetable Casserole

Recipe Tags: Vegetable Recipes

Date Added: November 12, 2012

Ingredients:

1 Egg lightly beaten
1 Cup Carrot sliced
1 Cup Peas
1 Teaspoon Margarine melted
1 Cup Green Beans
1 Cup Mushroom -- thickly sliced
1/2 Cup Milk
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Directions:

1. Cook vegetables in small amount of boiling salted water til crisp-tender; drain.

2. Chop vegetables fine.

3. Whip egg til lemon colored; add margarine and milk. Blend well. Add chopped veggies, salt and pepper.

4. Pour into baking dish coated with vegetables spray. Cover and bake at 350 for 45 min. or til set.

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Dietary Notes:
This recipe is very low-sodium with 35.75mg per serving, low-fat with 1.5g per serving and low-saturated fat with 0.5g per serving

This recipe is high in Vitamin A with 55% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Beans, Mushroom, Peas allergies.
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