Six-Veggie Casserole

Six-Veggie Casserole might be a good recipe to expand your side dish recipe box. This recipe makes 14 servings with 108 calories, 1g of protein, and 6g of fat each. For 51 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 23 people have tried and liked this recipe. Head to the store and pick up butter, green bell pepper, celery, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. It will be a hit at your Autumn event. It is a good option if you're following a gluten free diet. It is brought to you by Taste of Home. With a spoonacular score of 26%, this dish is rather bad. Veggie Casserole, Veggie Casserole, and Veggie Casserole are very similar to this recipe.

Servings: 14

Preparation duration: 10 minutes

Cooking duration: 70 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In large bowl, combine the vegetables. Add butter, tapioca, sugar, salt and pepper; mix well. Transfer to an ungreased 2-1/2-qt. baking dish. Cover and bake at 350° for 50 minutes. Uncover; sprinkle with onions. Bake 20 minutes longer or until vegetables are tender. Yield: 12-14 servings. Originally published as Six-Veggie Casserole in Country ExtraJanuary 2000, p51 Nutritional Facts 1 serving (3/4 cup) equals 107 calories, 6 g fat (3 g saturated fat), 9 mg cholesterol, 345 mg sodium, 12 g carbohydrate, 2 g fiber, 1 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In large bowl, combine the vegetables.

2. Add butter, tapioca, sugar, salt and pepper; mix well.

3. Transfer to an ungreased 2-1/2-qt. baking dish. Cover and bake at 350° for 50 minutes. Uncover; sprinkle with onions.

4. Bake 20 minutes longer or until vegetables are tender.

Nutrition Information:

covered percent of daily need