“I use carrots dug fresh from our garden to make this colorful casserole,” writes Blaine Baker from Kelseyville, California. “Its creamy, buttery texture makes folks 'root' for this comforting side dish.”.
0.33333333333333326 cup Finely chopped green pepper
1 tablespoon Finely Chopped Onion
2 teaspoon Tablespoons plus 2 butter, divided
4 teaspoon All purpose flour
0.25 teaspoon Salt
0.125 teaspoon Pepper
1 can Evaporated milk
1 teaspoon Minced jalapeno pepper, optional
1 teaspoon Dried Parsley Flakes
0.25 teaspoon Dried savory
2 tablespoon Dry Bread Crumbs
Nutrition value
83
calories per serving
1 g Fat3 g Protein15 g Carbs6 g FiberOther
Current Totals
1 g Fat
3 g Protein
15 g Carbs
6 g Fiber
MacroNutrients
Carbs
15 g
Protein
3 g
Fiber
6 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
77 mg
Iron
2 mg
Vitamin A
2941 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
42 mcg
Vitamin B12
0 mcg
Vitamin C
31 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
32 mg
Manganese
0 mg
Phosphorus
51 mg
Selenium
3 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
