Veggie dump casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
8 gram(s) Broth (Edward & Sons) Not-Chickn 1/2cube=4.5g Gluten Free GF (by DOTSLADY) 2 cup (1" pieces) Cauliflower, cooked 3 cup, chopped Broccoli, cooked 0.5 cup Snap peas 1.5 cup Green Giant Cut Green Beans, can 1 can (12 oz) yields Yellow Sweet Corn, Canned 3 oz Carrot chips(raw carrots cut in medallions with crinkles, not actual chips) 1 cup Okinawan Purple Sweet Potato (by KIMBOO75) 1 cup, cubes Sweet potato 3.5 cup Chickpeas (garbanzo beans) 1 cup Beans, red kidney 2 serving Potato, Yukon Gold - 1 potato, 5.2 oz (by PIPPAGREY) 20 gram(s) Cheese, Sharp Cheddar Shreds, Lucerne (by KLMVANGARD) 4 oz Dubliner Irish Cheese 2 clove Garlic 1.5 cup onion, chopped
Mix bullion cubes into gravy, add garlic salt/powder.
Shred yukon potato, place half of shreds on bottom of crock pot.
Add gravy to potatoes.
Add layers of veggies (can add other veggies of choice)
More veggies.
Add remainder of shredded potatoes.
Rest of veggies.
Let cook for three or more hours, or until hard veggies are soft.
Add cheese at thirty to forty five minutes left on timer.
Sprinkle chopped garlic into/on top of cheese. Let melt.
Serve, and enjoy. :)
Serving Size: 8
Shred yukon potato, place half of shreds on bottom of crock pot.
Add gravy to potatoes.
Add layers of veggies (can add other veggies of choice)
More veggies.
Add remainder of shredded potatoes.
Rest of veggies.
Let cook for three or more hours, or until hard veggies are soft.
Add cheese at thirty to forty five minutes left on timer.
Sprinkle chopped garlic into/on top of cheese. Let melt.
Serve, and enjoy. :)
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 257.2
- Total Fat: 5.6 g
- Cholesterol: 11.3 mg
- Sodium: 640.4 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 9.2 g
- Protein: 11.9 g
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