Directions:
- Place the cauliflower, broccoli, and carrots in a steamer basket; place in a large sauce pan over 1 inch of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp tender. Meanwhile, in a large skillet, sauté mushrooms and onions in butter until tender.
- Drain vegetables. In a large bowl, combine the soup, milk and cheese sauce. Add the vegetables and mushroom mixture; toss to coat. Transfer to a greased 2 quart baking dish. Cover and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 40-45 minutes or until bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 118.4 Kcal (496 kJ) | ||
| Calories from fat | 56.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.31g | 10% | |
|---|---|---|---|
| Cholesterol | 13.89mg | 5% | |
| Sodium | 210.9mg | 9% | |
| Potassium | 544.2mg | 12% | |
| Total Carbs | 12.42g | 4% | |
| Sugars | 5.52g | 22% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 5.02g | 10% | |
| Vitamin C | 71.3mg | 119% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.9mg | 5% | |
| Calcium | 85.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 60.23 Kcal (252 kJ) | ||
| Calories from fat | 28.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 10% | |
|---|---|---|---|
| Cholesterol | 7.07mg | 5% | |
| Sodium | 107.28mg | 9% | |
| Potassium | 276.82mg | 12% | |
| Total Carbs | 6.32g | 4% | |
| Sugars | 2.81g | 22% | |
| Dietary Fiber | 1.94g | 15% | |
| Protein | 2.55g | 10% | |
| Vitamin C | 36.3mg | 119% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 0.5mg | 5% | |
| Calcium | 43.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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