Asparagus Vegetable & Cream Sauce w/Croutons
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Asparagus Vegetable & Cream Sauce w/Croutonsmake croutons1 cubed whole wheat hard roll1 T canola oil1 T McCormick Roast Garlic & Bell Pepper Seasoning400 F bake to brown1# bag frozen Asparagus Stir-Fry Vegetablesboiled & drainedheat up cream sauce1 c no fat yogurt 1/8 c light Miracle Whip1 x shrimp (ramen noodles*) spice packet1 t baking powderpinch black pepperoption saltier garlic seasoningvegetables & cream sauce serve hot topped with croutons
Make croutons , boil & drain vegetables.
Mix prepared sauce add vegetables and reheat.
Top off with croutons -makes one 3 1/2-cup casserole-
(1) Very Hungry? Bulk up vegetables by adding in noodles boil & drain. Fold into sauce. Croutons optional.
(2) The Dry Noodle Crunch Alternative Crouton*break dry ramen noodles, toss with canola oil & McCormick Roasted Garlic & Bell Pepper, then bake in shallow pan at 400F till crispy brown.
(3) Use ramen noodle later boiled with 28 oz diced tomato & Italian Herb Spices for fragrant tomato noodle soup.
Number of Servings: 1
Recipe submitted by SparkPeople user KWA1957.
Mix prepared sauce add vegetables and reheat.
Top off with croutons -makes one 3 1/2-cup casserole-
(1) Very Hungry? Bulk up vegetables by adding in noodles boil & drain. Fold into sauce. Croutons optional.
(2) The Dry Noodle Crunch Alternative Crouton*break dry ramen noodles, toss with canola oil & McCormick Roasted Garlic & Bell Pepper, then bake in shallow pan at 400F till crispy brown.
(3) Use ramen noodle later boiled with 28 oz diced tomato & Italian Herb Spices for fragrant tomato noodle soup.
Number of Servings: 1
Recipe submitted by SparkPeople user KWA1957.
Nutritional Info Amount Per Serving
- Calories: 666.7
- Total Fat: 26.1 g
- Cholesterol: 13.3 mg
- Sodium: 1,518.5 mg
- Total Carbs: 82.8 g
- Dietary Fiber: 5.7 g
- Protein: 25.4 g
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