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Layered Vegetable Casserole

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Submitted by laraspal00

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YIELD

8 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

1 237
CUP ML MILK, SKIM
2 3E+1
TABLESPOON ML WHOLE-WHEAT FLOUR
whole wheat
¼ 1.3
TEASPOON ML PREPARED MUSTARD
dry
½ 2.5
TEASPOON ML GARLIC
powder
¼ 1.3
TEASPOON ML WHITE PEPPER
white
1 5
TEASPOON ML SALT-FREE SEASONING
salt-free, vegetable *
1 237
CUP ML RICOTTA CHEESE
skim-milk
20 578
OUNCE ML/G BROCCOLI FLORETS
defrosted flowerets
1 1
EACH EACH SWEET BELL PEPPERS
red or green sweet
1 1
X X BLACK PEPPER
seeded, cut in slivers *
1 237
CUP ML ONIONS
chopped
3 3
EACH EACH CARROTS
thinly sliced
¼ 59
CUP ML BREAD CRUMBS
dried italian
2 3E+1
TABLESPOON ML PARMESAN CHEESE
grated
¼ 59
CUP ML PECANS
chopped
2 2
EACH EACH ZUCCHINI
cut in 1/4 inch slices

Directions

In small saucepan, blend milk with flour until smooth.

Add mustard, garlic powder, pepper and vegetable seasoning.

Place over medium heat and stir until mixture coats spoon.

Add Ricotta cheese to sauce and whisk until smooth.

Combine broccoli, peppers, zucchini, onion and carrots.

Place half the vegetables in 1½ quart casserole dish, and top with half the sauce.

Repeat.

Mix bread brumbs, Parmesan cheese and pecans together.

Sprinkle over casserole.

Bake in preheated 375℉ (190℃) oven for 25 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 123 39% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 102mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 10%
Sugars g
Protein 12g
Vitamin A 93% Vitamin C 121%
Calcium 13% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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