Veggies Casserole

Name: Veggies Casserole
Yield: 4 servings
Ingredients: 2 (15 oz.) cans asparagus spears, drained and divided in half; 2 (17 oz.) cans small green peas, drained; 1 (8 oz.) can sliced water chestnuts, drained; 1 can cream of chicken soup (undiluted); 3/4 c. (3 oz.) shredded Cheddar cheese; 2 Tbsp. minced onion; 1 c. soft bread crumbs

Chicken Dairy

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Ingredients

2 (15 oz.) cans asparagus spears, drained and divided in half ⓘ
2 (17 oz.) cans small green peas, drained
1 (8 oz.) can sliced water chestnuts, drained ⓘ
1 can cream of chicken soup (undiluted) ⓘ
3/4 c. (3 oz.) shredded Cheddar cheese ⓘ
2 Tbsp. minced onion ⓘ
1 c. soft bread crumbs ⓘ

Instructions

Arrange half of asparagus in a lightly greased 12 x 8 x 2-inch baking
dish.
Combine
next
6
ingredients, stirring gently. Spoon
half this last mixture over asparagus.
Repeat layers. Combine
bread
crumbs
and
butter.
Sprinkle
over entire top. Bake,
uncovered, at 350° for 20 minutes or until well heated.

Nutrition & Diet Analysis (per serving)

533 kcal 27% DV

Protein Fat Carbs

Macronutrients

Protein 11.8g 24% DV

Total Fat 39.8g 51% DV

Carbs 32.2g 12% DV

Fiber 2.7g 10% DV

Sugar 4.1g 8% DV

Electrolytes

Sodium 614.8mg 27% DV

Potassium 154.3mg 3% DV

Cholesterol 101.8mg 34% DV

Vitamins & Minerals

Vitamin A 101.8mcg 11% DV

Vitamin C 2.8mg 3% DV

Vitamin D 0.2mcg 1% DV

Calcium 239.5mg 18% DV

Iron 2.1mg 11% 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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