Vegetable Plenty

Name: Vegetable Plenty
Prep time: 15 min
Cook time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 10 oz. frozen broccoli, thawed and drained; 8 oz. shredded American or other desired cheese; 8 1/2 oz. can cream-style corn; 1/2 cup cracker crumbs; 1/3 cup chopped onion; 2 medium tomatoes, cut into wedges

Vegetarian Dairy

Prep: 15 min Cook: 45 min Serves: 6 Cuisine: American

A cheesy vegetable casserole with broccoli, tomatoes, and corn, topped with crunchy cracker crumbs. Perfect for a comforting family dinner or potluck gathering.

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Ingredients

10 oz. frozen broccoli, thawed and drained ⓘ
8 oz. shredded American or other desired cheese ⓘ
8 1/2 oz. can cream-style corn ⓘ
1/2 cup cracker crumbs
1/3 cup chopped onion ⓘ
2 medium tomatoes, cut into wedges ⓘ

Instructions

Combine broccoli, corn, cracker crumbs, chopped onion, and 1 1/2 cups cheese; mix lightly.
Reserve 1/2 cup cheese for topping.
Layer half of the vegetable mixture and tomato wedges in a greased 1 1/2-quart casserole.
Cover with remaining vegetable mixture.
Bake at 350°F for 30 minutes.
Top with remaining tomato wedges; continue baking for 15 minutes.
Sprinkle reserved cheese on top and serve.

Nutrition & Diet Analysis (per serving)

146 kcal 7% DV

Protein Fat Carbs

Macronutrients

Protein 8.5g 17% DV

Total Fat 5.6g 7% DV

Carbs 16.7g 6% DV

Fiber 1.7g 6% DV

Sugar 3.2g 6% DV

Electrolytes

Sodium 563.3mg 24% DV

Potassium 236.5mg 5% DV

Cholesterol 8.8mg 3% DV

Vitamins & Minerals

Vitamin A 41.5mcg 5% DV

Vitamin C 30.8mg 34% DV

Vitamin D 0mcg

Calcium 194mg 15% DV

Iron 0.8mg 4% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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