Vegetable Casserole Recipe

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Vegetable Casserole
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Ingredients:

Directions:

  1. In a medium sauce pan, combine corn, onion, 1/2 cup green pepper and water.
  2. Bring to a boil, reduce heat, cover and simmer for 5 minutes. Do not drain.
  3. In a large mixing bowl, combine squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, pepper and horseradish.
  4. Add undrained cooked vegetables to cornmeal mixture.
  5. Mix well; turn into a greased 11/2 quart casserole.
  6. Bake uncovered in a 350° oven for 45-50 minutes.
  7. Garnish with remaining cheese, tomato and green pepper slices.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 156.05 Kcal (653 kJ)
Calories from fat 58.65 Kcal
% Daily Value*
Total Fat 6.52g 10%
Cholesterol 56.06mg 19%
Sodium 338.52mg 14%
Potassium 297.42mg 6%
Total Carbs 18.1g 6%
Sugars 4.02g 16%
Dietary Fiber 2.58g 10%
Protein 7.78g 16%
Vitamin C 18.2mg 30%
Iron 1mg 5%
Calcium 141.9mg 14%
Amount Per 100 g
Calories 96.19 Kcal (403 kJ)
Calories from fat 36.15 Kcal
% Daily Value*
Total Fat 4.02g 10%
Cholesterol 34.55mg 19%
Sodium 208.67mg 14%
Potassium 183.33mg 6%
Total Carbs 11.15g 6%
Sugars 2.48g 16%
Dietary Fiber 1.59g 10%
Protein 4.8g 16%
Vitamin C 11.2mg 30%
Iron 0.6mg 5%
Calcium 87.5mg 14%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.1
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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