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    You are in: Home / Recipes / Shrimp and Vegetable Casserole Recipe
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    Shrimp and Vegetable Casserole

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on May 06, 2007

      Excellent! Might also be good with palm hearts instead of artichokes.

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    • on March 27, 2005

      I ended up using a small 5oz can of condensed fat free milk and non-fat milk. It made a fairly good tasting cream sauce; I don’t think real cream would have been any better. I also used half low fat margarine. I liked the recipe, but my wife did not care for it. She is not too crazy about any dish with milk or cheese and suggested that I use a cream style soup if I make it again which might be good.

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    Nutritional Facts for Shrimp and Vegetable Casserole

    Serving Size: 1 (371 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 471.4
     
    Calories from Fat 237
    50%
    Total Fat 26.3 g
    40%
    Saturated Fat 15.9 g
    79%
    Cholesterol 300.0 mg
    100%
    Sodium 774.1 mg
    32%
    Total Carbohydrate 19.8 g
    6%
    Dietary Fiber 5.5 g
    22%
    Sugars 3.1 g
    12%
    Protein 32.2 g
    64%

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