Iron-Rich Veggie Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 94.3
  • Total Fat: 3.8 g
  • Cholesterol: 7.0 mg
  • Sodium: 376.9 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 7.1 g

View full nutritional breakdown of Iron-Rich Veggie Casserole calories by ingredient
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An iron-rich blend of broccoli, asparagus, and spinach. This is a variation of another SparkPeople recipe. An iron-rich blend of broccoli, asparagus, and spinach. This is a variation of another SparkPeople recipe.
Number of Servings: 8


    2 c. mushrooms, sliced
    3 c. broccoli, diced
    2 c. asparagus, chopped into 1-inch pieces
    2 c. fresh baby spinach
    1 slice Swiss cheese, shredded
    1 slice Provolone cheese, shredded
    1/4 c shredded fat-free Mozzarella cheese
    1 can cream of mushroom soup (condensed)
    1 c. skim milk
    1 Tbsp garlic powder
    2 Tbsp grated Parmesan


Preheat oven to 350 degrees F.
Place mushrooms, broccoli, asparagus, and spinach in a 9x13in baking dish.
Combine the rest of the ingredients, except for the Parmesan cheese, in a bowl and mix throughly.
Pour the soup mixture over the vegetables and mix throughly.
Sprinkle Parmesan over top.
Cover and bake 35-45 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user RAINSMOM.

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Member Ratings For This Recipe

  • 2 of 2 people found this review helpful
    Hello, I just wanted to comment that dairy products like cheese and milk, tend to inhibit iron absorption. With so much dairy, I'm not sure the iron-rich claim would stand. Be sure to have it with lots of OJ! ; ) - 12/1/08

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  • Incredible!
    Served over Pork one night and Wild Rice the next. Delish! - 3/19/13

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  • Incredible!
    This is one of my favorite veggie recipes! - 12/2/07

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  • O.K.
    It was ok - a little bland. I spiced it up with a little pepper and onion powder. I'm looking for iron-rich recipes so I'm glad I found this, but I think if I make it again it will be with a different mix of greens. - 11/7/07

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  • Very Good
    It was yummy. Makes a lot too. I froze it in little bowls. - 3/15/07

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