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Harvest Vegetable Casserole

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Harvest Vegetable Casserole
  • Prep Time 40 min
  • Total Time 1 hr 20 min
  • Servings 6
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Stress-free cheesy vegetable casserole - perfect for dinner.

Ingredients

2
cups coarsely chopped fresh cauliflower
4
eggs
1/2
cup milk
1
cup all-purpose flour
1 1/2
teaspoons baking powder
1/2
teaspoon salt
1/2
teaspoon dry mustard
1/4
teaspoon dried thyme leaves
1/4
teaspoon pepper
2
cups shredded carrots
1/3
cup finely chopped green bell pepper
4
oz. (1 cup) shredded Cheddar cheese
4
oz. (1 cup) shredded Monterey Jack cheese

Directions

  • 1 Heat oven to 350°F. Grease 8-inch square (2-quart) baking dish. Cook cauliflower in small amount of boiling water for 8 to 12 minutes or until crisp-tender. Drain; set aside.
  • 2 In large bowl, beat eggs until foamy; add milk. Add flour, baking powder, salt, dry mustard, thyme and pepper; beat well. Fold in cooked cauliflower and all remaining ingredients. Spoon into greased baking dish.
  • 3 Bake at 350°F. for 35 to 40 minutes or until set.
Tips  

Prepare recipe as directed; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered, at 350°F. for 1 3/4 hours. Uncover; bake an additional 15 minutes or until top is golden brown and center is set.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
140
)
Daily Value
Total Fat
16g
25%
(
Saturated Fat
9g
45%
)
Cholesterol
180mg
60%
Sodium
590mg
25%
Total Carbohydrate
24g
8%
(
Dietary Fiber
3g
12%
,
Sugars
5g
)
Protein
18g
Daily Value*:
Vitamin A
220%
220%
Vitamin C
30%
30%
Calcium
40%
40%
Iron
15%
15%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Vegetable; 2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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