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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 212.4
  • Total Fat: 4.5 g
  • Cholesterol: 3.5 mg
  • Sodium: 488.9 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 4.4 g
  • Protein: 9.4 g

View full nutritional breakdown of Vegetable Bake calories by ingredient
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Vegetable Bake

Submitted by: HEIDI14DAN

Introduction

colorful vegetable medley combined with low fat cream sauce. colorful vegetable medley combined with low fat cream sauce.
Number of Servings: 6

Ingredients

    3 cups (about 3 medium) red or other waxy potatoes (coarsely chopped)
    2 tablespoons water
    1 package (16 oz) frozen broccoli, cauliflower carrot medley
    3 tablespoon butter or margarine (divided)
    2 tablespoons all-purpose flour
    1 can (12 oz) Nestle Carnation Evaporated fat-free milk
    2 chicken flavor bouillon cubes
    1/8 teaspoon ground white pepper
    1/4 cup seasoned dry bread crumbs

Directions

preheat oven to 350 F

Microwave potatoes and water in covered, medium, microwave safe casserole dish on high for 9 minutes; drain. Return to dish; top with vegetables.

Melt 2 tablespoons butter in sauce pan over medium heat. Stir in flour; cook stirring constantly, for 30 seconds. Gradually stir in evaporated milk, bouillon and pepper; cook stirring occasionally for 3 to 4 minutes or until bouillon is dissolved and sauce is slightly thickened. Pour sauce over vegetables.

microwave remaining butter in small microwave safe bowl on high for 10-20 seconds or until melted. Stir in bread crumbs until well combined. Sprinkle over vegetables; cover.

Bake for 30 minutes; uncover, bake an additional 10 minutes or until top is golden brown.

Number of Servings: 6

Recipe submitted by SparkPeople user HEIDI14DAN.






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