Texan Vegetable Casserole

Texan Vegetable Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 180.0
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 379.1 mg
  • Total Carbs: 41.3 g
  • Dietary Fiber: 8.3 g
  • Protein: 5.4 g

View full nutritional breakdown of Texan Vegetable Casserole calories by ingredient
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Submitted by: BEVNPICARD


McDougall Main Dish from The McDougall Program for Maximum Weight Loss McDougall Main Dish from The McDougall Program for Maximum Weight Loss
Number of Servings: 6


    1 medium eggplant, coarsely chopped
    1 medium onion, coarsely chopped
    2 stalks celery, thickly sliced
    2 leeks, washed and thinly sliced (white part only)
    2 cloves garlic, minced
    4 red potatoes, coarsely chopped
    1 green bell pepper, coarsely chopped
    1 red bell pepper, coarsely chopped
    2 zucchini, thickly sliced
    6 plum tomatoes, coarsely chopped
    1 4-ounce can chopped green chilies
    2 cups vegetable broth
    1 cup chopped fresh cilantro
    Tabasco to taste


Preheat oven to 350 degrees Fahrenheit.

Place the eggplant on a nonstick baking sheet. Bake for 15 to 20 minutes, until lightly browned. Remove from the oven and set aside. While the eggplant is baking, prepare the other vegetables.

Place all the vegetables except the eggplant in a large casserole dish. Mix well. Stir in the chopped green chilies. Pour the vegetable broth over and add 1/2 cup of the cilantro. Mix well. Cover and bake for 45 minutes. Remove from the oven, stir in the eggplant, return to the oven, and bake for another 30 minutes. Remove from the oven and stir in the remaining cilantro and several dashes of Tabasco, if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user BEVNPICARD.


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