Vegetable Hodgepodge Recipe

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Servings: 12

Ingredients

Cost per serving $1.06 view details

Directions

  1. Put frzn vegetables in one pot with sufficient water to barely cover. Boil 5 min. Drain and mix with mushrooms. Spread in 13"x9" casserole. In pan heat 1/2 c. of butter and blend in flour and mustard. Gradually add in cream and chicken stock; cook, stirring till thickened. Add in horseradish, warm pepper sauce and pour over vegetables. Brown almonds in remaining butter and add in crumbs and toss. Sprinkle over casserole. Bake at 400 degrees for 15 min or possibly till warm and bubbly.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 225g
Recipe makes 12 servings
Calories 438  
Calories from Fat 247 56%
Total Fat 28.19g 35%
Saturated Fat 16.66g 67%
Trans Fat 0.0g  
Cholesterol 80mg 27%
Sodium 521mg 22%
Potassium 636mg 18%
Total Carbs 36.21g 10%
Dietary Fiber 6.3g 21%
Sugars 3.74g 2%
Protein 11.53g 18%
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