Directions:
- Saute celery and mushrooms in butter until tender crisp; add the tiny peas and cook for a few more minutes.
- Season with celey salt and pepper.
- Combine soup and waterchestnuts in seperate small bowl.
- In a buttered 1 1/2 quart casserole arrange half of the vegtable medley, top with soup and repeat the layers.
- Top with the fresh parmesan cheese.
- Bake 350 degrees for 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.56 Kcal (455 kJ) | ||
| Calories from fat | 66.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.37g | 11% | |
|---|---|---|---|
| Cholesterol | 18.6mg | 6% | |
| Sodium | 259.92mg | 11% | |
| Potassium | 168.77mg | 4% | |
| Total Carbs | 5.41g | 2% | |
| Sugars | 3.67g | 15% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 5.59g | 11% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 170.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 122.54 Kcal (513 kJ) | ||
| Calories from fat | 74.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.32g | 11% | |
|---|---|---|---|
| Cholesterol | 21mg | 6% | |
| Sodium | 293.4mg | 11% | |
| Potassium | 190.51mg | 4% | |
| Total Carbs | 6.11g | 2% | |
| Sugars | 4.15g | 15% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 6.31g | 11% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 192.4mg | 17% | |
* 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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