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Mixed Garden Casserole
Source: The following recipe contributed by Marilyn Helton is from Cinnamon Hearts, ©July~August 1998.

A marvelous summer side-dish, with a wide variety of veggies!

Rating:
Prep Time: 15 minutes
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 112.7
Total Carbs 21.6 g
Dietary Fiber 4.0 g
Sugars 9.6 g
Total Fat 2.5 g
Saturated Fat 1.5 g
Unsaturated Fat 0.1 g
Potassium 500.3 mg
Protein 2.8 g
Sodium 113.7 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. Preheat oven to 350 degrees F.
  2. Combine brown sugar and seasoned salt & pepper and set aside.
  3. Place rice in bottom of a lightly spray-coated or nonstick 13- x 9-inch baking dish.
  4. Layer eggplant, onion, yellow squash, zucchini, green pepper, and tomato in baking dish.
  5. Sprinkle brown sugar mixture over each layer and dot with butter or margarine.
  6. Cover tightly and bake for 1-1/2 hours, or until rice and vegetables are tender. Yield 10 Servings.

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