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    You are in: Home / Recipes / Leftover Vegetable Casserole Recipe
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    Leftover Vegetable Casserole

    Average Rating:

    1 Total Reviews

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    • on March 05, 2007

      I picked this recipe out because I had a bag of fresh broccoli about to go bad (not my favorite veggie), and needed a way to use it up quickly. I have to admit that I wasn't expecting it to be great, but I was wrong! This is a great way to use up odds & ends of veggies, but would also be worth buying them for it. I used 4 cups of brocolli, 2 slightly soft red potatoes, some carrots & green onion. I didn't see the need to add any more veggies, but I think it would be good with any combination based on what you have on hand. I used skim milk, and sprinkled the vegetables with salt, pepper and some dried rosemary before pouring the sauce over them. I think that the spices added a lot, and wouldn't recommend making it without at least some salt & pepper. I think this recipe converted me into a broccoli lover. It's going into my 10 star cookbook!

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    Nutritional Facts for Leftover Vegetable Casserole

    Serving Size: 1 (345 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 268.8
     
    Calories from Fat 81
    30%
    Total Fat 9.0 g
    13%
    Saturated Fat 5.1 g
    25%
    Cholesterol 23.3 mg
    7%
    Sodium 154.9 mg
    6%
    Total Carbohydrate 42.0 g
    14%
    Dietary Fiber 7.8 g
    31%
    Sugars 8.2 g
    33%
    Protein 10.4 g
    20%

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