Directions:
- Cook carrots in 1/2 c. water 5 minutes. Drain and SAVE liquid. Mix veggies & croutons in shallow dish.
- Measure reserved carrot liquid and add milk to make 1 1/2 cup total; add to cornstarch in pan. Stir until sauce is smooth, then add butter & seasonings. When sauce is thick, pour over veggies and top with cheese. Bake at 350 for 25 minutes.
- NOTE: Other combinations of veggies are good, too. I like to use green beans, cauliflower, brocolli, yellow squash, etc. Very nice to use up little bits of fresh veggies!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 313.23 Kcal (1311 kJ) | ||
| Calories from fat | 206.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.98g | 35% | |
|---|---|---|---|
| Cholesterol | 65mg | 22% | |
| Sodium | 683.49mg | 28% | |
| Potassium | 344.34mg | 7% | |
| Total Carbs | 17.92g | 6% | |
| Sugars | 6.33g | 25% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 9.5g | 19% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 0.3mg | 2% | |
| Calcium | 260.4mg | 26% | |
| Amount Per 100 g | |||
| Calories | 148.89 Kcal (623 kJ) | ||
| Calories from fat | 98.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.92g | 35% | |
|---|---|---|---|
| Cholesterol | 30.89mg | 22% | |
| Sodium | 324.89mg | 28% | |
| Potassium | 163.68mg | 7% | |
| Total Carbs | 8.52g | 6% | |
| Sugars | 3.01g | 25% | |
| Dietary Fiber | 1.1g | 9% | |
| Protein | 4.52g | 19% | |
| Vitamin C | 2.7mg | 9% | |
| Vitamin A | 0.4mg | 27% | |
| Iron | 0.1mg | 2% | |
| Calcium | 123.8mg | 26% | |
* 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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