Directions:
- Steam carrots, cauliflower and green beans until fork tender.
- In a separate, large saucepan, melt margarine. Add onion and cook over medium high heat, stirring occasionally until tender.
- Whisk in flour, celery salt and oregano. Cook and stir one minute. Add milk, broth and lemon juice.
- Cook and whisk until thickened and bubbly all over.
- Stir in shredded cheddar until melted. Add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
- Pour vegetables and sauce into deep one quart casserole dish.
- In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. Mix well.
- Sprinkle bread crumb mixture over the top of vegetables.
- Bake uncovered in 350 F oven for 25 - 30 minutes, until heated through and crumbs are golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.97 Kcal (1281 kJ) | ||
| Calories from fat | 180.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.01g | 31% | |
|---|---|---|---|
| Cholesterol | 35.61mg | 12% | |
| Sodium | 505.57mg | 21% | |
| Potassium | 460.78mg | 10% | |
| Total Carbs | 19.01g | 6% | |
| Sugars | 8.11g | 32% | |
| Dietary Fiber | 4.28g | 17% | |
| Protein | 12.6g | 25% | |
| Vitamin C | 23.8mg | 40% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 1.8mg | 10% | |
| Calcium | 367.1mg | 37% | |
| Amount Per 100 g | |||
| Calories | 116.13 Kcal (486 kJ) | ||
| Calories from fat | 68.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.59g | 31% | |
|---|---|---|---|
| Cholesterol | 13.52mg | 12% | |
| Sodium | 191.89mg | 21% | |
| Potassium | 174.89mg | 10% | |
| Total Carbs | 7.22g | 6% | |
| Sugars | 3.08g | 32% | |
| Dietary Fiber | 1.62g | 17% | |
| Protein | 4.78g | 25% | |
| Vitamin C | 9mg | 40% | |
| Vitamin A | 0.3mg | 28% | |
| Iron | 0.7mg | 10% | |
| Calcium | 139.3mg | 37% | |
* 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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