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Mixed Garden Casserole

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Description Edit

Contributed by Jenn B aka Mom2Sam and Tiny at Healthy Recipes for Diabetic Friends Y-Group

Ingredients Edit

Directions Edit

  1. Combine brown sugar, salt and pepper; set aside.
  2. Place rice in bottom of a lightly spray-coated or non-stick 13x9x2-inch baking dish.
  3. Layer eggplant, onion, yellow squash, zucchini, green pepper and tomato in baking dish.
  4. Sprinkle brown sugar mixture over each layer.
  5. Dot with butter or margarine.
  6. Cover tightly and bake at 350°F for 1½ hours or until rice and vegetables are tender.

Nutritional information Edit

Per serving:

  • Calories: 105 | Sodium: 543 mg | Cholesterol: 6 mg | Fat: 2 g | Carbohydrates: 19 g
  • Exchanges: 1 bread/starch | 1 vegetable | ½ fat

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