Harps Recipes
http://www.harpsfood.com/Recipes/Detail/1550/
Broccoli-Carrot Bake
Yield: Makes 8 servings
Ingredients
| 2 | cups | Kellogg's Product 19 cereal, crushed 1 cup | |
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| 2 | teaspoons | margarine, melted | |
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| 2 | pkgs. | (10 oz. each) frozen chopped broccoli | |
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| 1 | cup | frozen, sliced carrots | |
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| 1 | can | (10-3/4 oz.) condensed cream of mushroom soup | |
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| 1/2 | cup | skim milk | |
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| paprika | |||
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Nutrition Facts
Yield: Makes 8 servings
Approximate Nutrient Content per serving:
| Calories: | 90 | |
| Calories From Fat: | 108 | |
| Total Fat: | 12g. | |
| Cholesterol: | 13g. | |
| Sodium: | 375mg. | |
| Total Carbohydrates: | 0mg. | |
| Protein: | 3g. |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
1. Coat a 2-qt. baking dish with cooking spray. Set aside. Combine Kellogg's Product 19 cereal with margarine. Set aside for topping. 2. Thaw broccoli and carrots. Drain broccoli well. Spread vegetables in prepared baking dish. 3. Stir together soup and milk. Pour over vegetables. Sprinkle evenly with cereal topping. Sprinkle with paprika. 4. Bake at 375 F. for 30 minutes or until thoroughly heated.
Source: KelloggÕs
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/1550/
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