Vegetable Casserole

Yamilette González
Yamilette González
This vegetable casserole is perfect for accompanying all your meals and including more vegetables in your diet.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
6
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 1/2 cups butter, in cubes 1/2 cups butter, in cubes
  • 2 cups broccoli, precooked 2 cups broccoli, precooked
  • 1 cup carrot, cut into strips, precooked 1 cup carrot, cut into strips, precooked
  • 1 cup button mushrooms, precooked 1 cup button mushrooms, precooked
  • 1 cup chayote, sliced, precooked
  • 1 cup cauliflower, precooked
  • 1 cup pumpkin, in slices, precooked 1 cup pumpkin, in slices, precooked
  • 1 cup sour cream 1 cup sour cream
  • 1/3 cups milk 1/3 cups milk
  • 2 cups Parmesan cheese, shredded 2 cups Parmesan cheese, shredded
  • nutmeg nutmeg
  • salt salt
  • pepper pepper
  • 1/4 cups parsley, only leaves, for garnish 1/4 cups parsley, only leaves, for garnish
Preparation
15 mins
15 mins
Low
  • Melt the butter in a casserole over medium-high heat, then add the vegetables: broccoli, carrot, mushrooms, chayote, cauliflower, and zucchini. Cook for 2 minutes.
  • Then add the cream, milk, and parmesan cheese, mix thoroughly with a wooden spoon, cover, and cook on high heat for 5 minutes.
  • Garnish the vegetable casserole with parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by