Vegetable Casserole with Panko Topping
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 170.6
- Total Fat: 7.9 g
- Cholesterol: 22.6 mg
- Sodium: 421.6 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 2.8 g
- Protein: 9.3 g
View full nutritional breakdown of Vegetable Casserole with Panko Topping calories by ingredient
Introduction
Great healthy side for Thanksgiving Great healthy side for ThanksgivingNumber of Servings: 10
Ingredients
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1/4 cup Parmesan Cheese, grated
1 tsp Pepper, black
2 tbsp Basil
3 clove Garlic
1/2 cup Kroger Reduced Fat Sour Cream
1 cup Cheddar Cheese, Reduced Fat, Sharp, Grated, Kroger
1 cup Cheese, Mozzarella, Part Skim, Kroger
2/3 cup Bread Crumbs, Panko
2 16 oz Kroger California Style Vegetable (frozen)
2 cans Kroger Cream of Mushroom
Directions
Directions for the Vegetables
Thaw out two 16 oz bags of frozen California style vegetables
In a mixing bowl, add cream of mushroom soup, sour cream, 1/2 cup of cheddar cheese, 1/2 cup of mozzarella, black pepper and 2 cloves of garlic and toss together.
Grease a 9x13 pan with cooking spray, and pour the vegetable mixture in. Top with below breadcrumb misture. Bake on 350 for 20 minutes covered. Remove cover and bake for another 20 minutes or until top is browned.
For Panko Breadcrumb topping
Mir in the bread crumbs parmesan cheese and basil or parsley. Sprinkle mixture over vegetables.
Serving Size: Makes 10-12 servings
Thaw out two 16 oz bags of frozen California style vegetables
In a mixing bowl, add cream of mushroom soup, sour cream, 1/2 cup of cheddar cheese, 1/2 cup of mozzarella, black pepper and 2 cloves of garlic and toss together.
Grease a 9x13 pan with cooking spray, and pour the vegetable mixture in. Top with below breadcrumb misture. Bake on 350 for 20 minutes covered. Remove cover and bake for another 20 minutes or until top is browned.
For Panko Breadcrumb topping
Mir in the bread crumbs parmesan cheese and basil or parsley. Sprinkle mixture over vegetables.
Serving Size: Makes 10-12 servings