Directions:
- In a large skillet, saute onions and celery in 3 tablespoons butter until tender; drain and set aside.
- In a saucepan, melt the remaining butter; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables; toss to coat.
- Pour into an ungreased 2-qt. baking dish. Sprinkle with cheese and pecans. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 440.36 Kcal (1844 kJ) | ||
| Calories from fat | 283.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.52g | 48% | |
|---|---|---|---|
| Cholesterol | 46.77mg | 16% | |
| Sodium | 517.56mg | 22% | |
| Potassium | 395.68mg | 8% | |
| Total Carbs | 32.47g | 11% | |
| Sugars | 8.64g | 35% | |
| Dietary Fiber | 4.32g | 17% | |
| Protein | 8.69g | 17% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.7mg | 4% | |
| Calcium | 187mg | 19% | |
| Amount Per 100 g | |||
| Calories | 167.53 Kcal (701 kJ) | ||
| Calories from fat | 107.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.99g | 48% | |
|---|---|---|---|
| Cholesterol | 17.79mg | 16% | |
| Sodium | 196.9mg | 22% | |
| Potassium | 150.53mg | 8% | |
| Total Carbs | 12.35g | 11% | |
| Sugars | 3.29g | 35% | |
| Dietary Fiber | 1.64g | 17% | |
| Protein | 3.31g | 17% | |
| Vitamin C | 3.2mg | 14% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.2mg | 4% | |
| Calcium | 71.1mg | 19% | |
* 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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