Ingredients:
- 2 lg. carrots, scraped and cut into 2 x 3/8 inch strips
- 1 (4 oz.) jar chopped pimento, drained
- 1 (8 oz.) carton commercial sour cream
Directions:
- Place the first 4 ingredients in a Dutch oven; cover vegetables with water, and bring to a boil. Cover and cook 5 to 10 minutes or until vegetables are tender; drain. Add peas and pimiento; set aside.
- Combine soup, sour cream, and basil; stir into vegetable mixture. Spoon into a greased 9 inch square baking dish. Combine stuffing mix and butter; spread mixture over casserole. Bake at 350 degrees for 25 to 30 minutes. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.53 Kcal (974 kJ) | ||
| Calories from fat | 107.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.92g | 18% | |
|---|---|---|---|
| Cholesterol | 31.07mg | 10% | |
| Sodium | 578.26mg | 24% | |
| Potassium | 657.96mg | 14% | |
| Total Carbs | 26.35g | 9% | |
| Sugars | 13.24g | 53% | |
| Dietary Fiber | 7.75g | 31% | |
| Protein | 5.01g | 10% | |
| Vitamin C | 53.1mg | 88% | |
| Vitamin A | 0.9mg | 32% | |
| Iron | 0.6mg | 3% | |
| Calcium | 98.1mg | 10% | |
* 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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