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Monterey Spaghetti Casserole

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Submitted by txborn

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

4 115.6
OUNCES ML/G SPAGHETTI
cooked and drained
1 1
EACH EACH EGG WHITES
whipped *
1 237
¼ 59
CUP ML PARMESAN CHEESE
fat-free
¼ 1.3
TEASPOON ML GARLIC POWDER
1 237
CUP ML MONTEREY JACK CHEESE
low-fat, grated
1 ½ 355
CUPS ML MIXED VEGETABLES
frozen, thawed

Directions

Preheat oven to 350℉ (180℃).

Prepare a 8 inch square pan with cooking spray, set aside.

In a mixing bowl, combine egg white, sour cream, parmesan cheese, and garlic powder.

Stir in monterey jack cheese, hot spaghetti, and mixed vegetables.

Pour into prepared pan. Bake uncovered for 30 minutes or until heated through.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 226 48% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 190mg 8%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 21g
Vitamin A 26% Vitamin C 2%
Calcium 24% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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