Directions:
- Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain and set aside.
- In a small skillet, saute green pepper and onion in 2 tablespoons butter until tender. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in jalapeno if desired, parsley, savory and carrots. Transfer to a 2-cup baking dish coated with cooking spray.
- In a small skillet, melt remaining butter. Add bread crumbs; cook and stir until toasted and browned. Sprinkle over casserole.
- Bake, uncovered, at 350° for 15-20 minutes or until bubbly. Yield: 3 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.38 Kcal (780 kJ) | ||
| Calories from fat | 78.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.67g | 13% | |
|---|---|---|---|
| Cholesterol | 23.09mg | 8% | |
| Sodium | 295.38mg | 12% | |
| Potassium | 342.16mg | 7% | |
| Total Carbs | 24.37g | 8% | |
| Sugars | 4.84g | 19% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 3.31g | 7% | |
| Vitamin C | 19.4mg | 32% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 0.3mg | 2% | |
| Calcium | 69.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 127.91 Kcal (536 kJ) | ||
| Calories from fat | 53.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 13% | |
|---|---|---|---|
| Cholesterol | 15.85mg | 8% | |
| Sodium | 202.73mg | 12% | |
| Potassium | 234.83mg | 7% | |
| Total Carbs | 16.73g | 8% | |
| Sugars | 3.32g | 19% | |
| Dietary Fiber | 2.2g | 13% | |
| Protein | 2.27g | 7% | |
| Vitamin C | 13.3mg | 32% | |
| Vitamin A | 0.6mg | 30% | |
| Iron | 0.2mg | 2% | |
| Calcium | 47.7mg | 7% | |
* 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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