Vegetable Casserole Recipe

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Vegetable Casserole
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  1. 1- Bring a 2-quart saucepan of water to a boil over high heat.Add potatoes, cover anr retun to a boil. Reduce the heat to low. Simmer until potatoes are tender, adout 10 MINS. Remove potatoes with a slotted spoon and set aside. Repeat the cooking process with the cauliflower, cattots and aspargus, cooking just until crisp tender.
  2. 2- Preheat the ocen to 350F. Lightly grease a 2- quart casserole with butter.
  3. 3-Melt the butter in a medium saucepan over MED heat. Stir in the flour until smooth. Grarually stir in milk. Cook, stirring constantly, until thicken. Season to taste with satl & pepper. Add the cheese, stirring until melted.
  4. 4- Arrange the veggies in the buttered casserole. Pour the sauce over the veggies and sprinkle with the parsley. Bake until heated through, about 15 MINS.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 364.41 Kcal (1526 kJ)
Calories from fat 86.71 Kcal
% Daily Value*
Total Fat 9.63g 15%
Cholesterol 26.66mg 9%
Sodium 193.43mg 8%
Potassium 1781.41mg 38%
Total Carbs 58.89g 20%
Sugars 9.76g 39%
Dietary Fiber 8.37g 33%
Protein 14.74g 29%
Vitamin C 73.6mg 123%
Vitamin A 0.2mg 7%
Iron 3.2mg 18%
Calcium 237.7mg 24%
Amount Per 100 g
Calories 68.98 Kcal (289 kJ)
Calories from fat 16.42 Kcal
% Daily Value*
Total Fat 1.82g 15%
Cholesterol 5.05mg 9%
Sodium 36.62mg 8%
Potassium 337.23mg 38%
Total Carbs 11.15g 20%
Sugars 1.85g 39%
Dietary Fiber 1.58g 33%
Protein 2.79g 29%
Vitamin C 13.9mg 123%
Iron 0.6mg 18%
Calcium 45mg 24%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.3
  • 10

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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