Directions:
- Place 1 inch of water in a small saucepan. Add carrots, bring to a boil then simmer until crisp tender. drain and set aside.
- In a small skillet, saute green peppers and onions in tbs of butter til tender. stir in flour, salt and pepper until smooth. Gradually add milk whisking to stop lumps. Bring to a boil, cook and stir 2 minutes until thickened.
- Stir in jalapeno, parsley, savory and carrots. Transfer to a 2 cup baking dish coated with non stick spray.
- In small pan, melt remaining butter add breadcrumbs. Cook and stir until toasted. Sprinkle over casserole. Bake uncovered at 350 for 15-20 minutes until bubbling.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.21 Kcal (746 kJ) | ||
| Calories from fat | 107.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.95g | 18% | |
|---|---|---|---|
| Cholesterol | 29.87mg | 10% | |
| Sodium | 374.19mg | 16% | |
| Potassium | 342.24mg | 7% | |
| Total Carbs | 16.39g | 5% | |
| Sugars | 4.76g | 19% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 2.59g | 5% | |
| Vitamin C | 19.4mg | 32% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 0.5mg | 3% | |
| Calcium | 77.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 126.32 Kcal (529 kJ) | ||
| Calories from fat | 76.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.47g | 18% | |
|---|---|---|---|
| Cholesterol | 21.18mg | 10% | |
| Sodium | 265.24mg | 16% | |
| Potassium | 242.6mg | 7% | |
| Total Carbs | 11.62g | 5% | |
| Sugars | 3.38g | 19% | |
| Dietary Fiber | 2.51g | 14% | |
| Protein | 1.84g | 5% | |
| Vitamin C | 13.8mg | 32% | |
| Vitamin A | 0.7mg | 31% | |
| Iron | 0.3mg | 3% | |
| Calcium | 55mg | 8% | |
* 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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