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8 servings
suggest servings
| 1 | cup | asparagus | pieces |
| 1 | cup | broccoli florets | flowerets |
| 1 | cup | carrots | |
| 1 | cup | spinach | |
| 1 | x | nonstick cooking spray | |
| 1 | can | soup, cream of mushroom | condensed |
| 2 | tablespoon | onions | finely chopped |
| 1 | teaspoon | thyme leaves | |
| 1/2 | cup | water | |
| 1 | x | salt | to taste |
| 1 | x | black pepper | freshly ground |
Layer asparagus, broccoli, carrots, and spinach in a baking dish covered with vegetable cooking spray. Blend remaining ingredients.
Pour over vegetables. Cover. Bake at 350 degree F for 30 to 40 minutes, or until vegetables are tender.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 STARCH or BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 42
| % Daily Value* | |
| Total Fat 2.0g | 4% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 261mg | 11% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 1.0g | 4% |
| Sugars 2.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 64% | Vitamin C | 5% | |
| Calcium | 2% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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