Vegetable Casserole (vegetarian)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Casseroles, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | c | Onions, diced |
| 1 | Green pepper, diced | |
| 1 | T | Salad oil |
| 1 | lb | Broccoli |
| 4 | Carrots, diced | |
| 8 | oz | Tomato sauce |
| 1 | Bay leaf | |
| 1/2 | t | Ground basil, or 2 tsp |
| Fresh | ||
| Salt, to taste | ||
| 1 | Swiss chard, chopped | |
| 2 | T | Fresh parsley |
| 2 | c | Mashed potatoes |
| Paprika |
INSTRUCTIONS
Dice onion, dice pepper, peel and dice carrots, cut the broccoli into flowerets and stems. For Swiss chard or spinach, wash, trim and cut into bite-sized pieces. 2. Saute onion and peppers in oil in a large skillet. Add broccoli, carrots, tomato sauce, bay leaf, basil and salt to taste. Blend thoroughly. Bring to a boil, cover, reduce heat to simmer, and cook vegetables until just tender. Will take about 15 minutes. 4. Stir in chard or spinach. Transfer to a 13 x 9 x 2-inch baking dish. 5. Blend parsley into prepared potatoes; spread over top of vegetables. 6. Bake in preheated 350-degree oven for 15 minutes. Sprinkle with paprika if you wish; it adds color. Serve hot or warm. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 168
Calories From Fat: 44
Total Fat: 5g
Cholesterol: 40.9mg
Sodium: 337.2mg
Potassium: 876.7mg
Carbohydrates: 15g
Fiber: 3.1g
Sugar: 5.9g
Protein: 17.7g