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    You are in: Home / Recipes / Vegetables Supreme Recipe
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    Vegetables Supreme

    Average Rating:

     1 Total Reviews

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    • on September 14, 2008

      This recipe has great potential, with a few adjustments. When pouring the soup over the vegetables, it was obvious that it was too thick and just wasn't going to work properly, so I added a little milk. I would add the milk to the soup and mix together before pouring over vegetables to make a nice sauce. With this change (& maybe even without the change), the bake time needs to be increased a bit before uncovering. I really like the combination of the cheese and french fried onions on top. We used all fresh cauliflower and no broccoli because that was what we had on hand, and used Spanish Manchego cheese in place of parmesan. YUM!!! This was also in need of a generous dose of salt and pepper. I think a little garlic powder would also be good here. Thanks for posting this! Made for PAC Fall 2008.

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    Nutritional Facts for Vegetables Supreme

    Serving Size: 1 (152 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 119.8
     
    Calories from Fat 52
    43%
    Total Fat 5.8 g
    8%
    Saturated Fat 2.2 g
    11%
    Cholesterol 7.3 mg
    2%
    Sodium 532.1 mg
    22%
    Total Carbohydrate 11.9 g
    3%
    Dietary Fiber 3.5 g
    14%
    Sugars 3.3 g
    13%
    Protein 7.0 g
    14%

    The following items or measurements are not included:

    French-fried onions

    Detailed Nutrition Values About Nutrition Info
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