Chickpea and Vegetable Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 418.3
  • Total Fat: 7.8 g
  • Cholesterol: 15.1 mg
  • Sodium: 1,036.2 mg
  • Total Carbs: 71.7 g
  • Dietary Fiber: 11.7 g
  • Protein: 16.6 g

View full nutritional breakdown of Chickpea and Vegetable Casserole calories by ingredient
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Number of Servings: 4


    * *Brown Rice, long grain, 1.5 cup (remove)
    * Chickpeas (garbanzo beans), 2 cup (remove)
    * Onions, raw, .33 cup, chopped (remove)
    * Broccoli, frozen, .25 package (10 oz) (remove)
    * Green Beans (snap), 2 cup (remove)
    * Zucchini, 1 cup, sliced (remove)
    * *Campbell's Cream of Potato Soup, 2.5 serving (remove)
    * *Garlic Powder, 2 tsp (remove)
    * *Italian seasoning, 1 tsp (remove)
    * Salt, 2 dash (remove)
    * Cheddar Cheese, .25 cup, shredded (remove)
    * *1 tbsp great value grated parmesan cheese, 3 tbsp (remove)
    * Bread crumbs, dry, grated, plain, .5 cup (remove)
    * 1/4 Cup 1% Milk


1. Cook brown rice per instructions on package.

2. Mix vegetables, cooked rice, chickpeas (rinsed and drained), along with all seasonings and cream of potato soup concentrate. Add 1/4 cup milk and stir.

2. Place in casserole dish and top with breadcrumbs and cheese.

3. Bake at 350* for 45-50 minutes until top browns.

4. Enjoy!

Serving Size: 4 Very Large Servings!

Number of Servings: 4

Recipe submitted by SparkPeople user APATRICIAP521.

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