The nice thing about this dish is that you could totally throw some meat in it if you wanted to. A bit of ground beef or cubed poultry would make a nice addition.
Sage and Garlic Vegetable Bake
Taken From: Betty Crocker Casseroles Recipe Cards book
Servings: 4
{I entered the recipe into my calorie calculator and got a different number from the book. I will give you both numbers. The first one is from the book, the second one is the number I got}
Calories: 280 / 148
Fat: 1g / 1.1g
Carbs: 61g / 32g
Protein: 6g / 5.6g
Ingredients
3 cups of squash, cut in 1 inch pieces (I used hubbard and the recipe calls for butternut)
2 cups of carrots, cut into 1 inch pieces
2 (14 oz) cans of stewed tomatoes (do not drain)
2 cups of frozen green beans
1/2 cup of chopped onion
1/2 cup quick-cooking barley
1/2 cup water
2 T minced garlic
Directions
- Heat oven to 375
- Mixed all the ingredients in a large casserole dish
- Cover and bake for 60-75 minutes
How do you feel about one pot dishes?
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