Celery Tomato Casserole Recipe
Servings: 1
Ingredients
- 1 bn Celery
- 1/4 c. Margarine
- 1 c. Diced carrots
- 1 c. Diced green pepper
- 3/4 c. Minced onion
- 1 1/4 c. Diced tomatoes
- 1 tsp Cornstarch
- 1/2 c. Chicken broth
- 2 tsp Minced parsley
- 2 tsp Basil leaves, crushed
Directions
- Preheat oven to 350 degrees. Trim tops from celery; cut celery in 1-inch pcs. In 10-inch skillet, heat margarine. Add in carrots, green pepper, onion and celery; saute/fry for 5 min. Spoon into a 12 x 8 x 2-inch baking pan or possibly 2-qt casserole. Stir in tomatoes. In a small bowl, mix cornstarch and chicken broth till blended; stir in parsley and basil. Pour over vegetables. Cover and bake till celery is tender, about 45 min.
- Serves6. Note: Canned tomatoes may be used instead of fresh tomatoes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 784g | |
| Calories 586 | |
| Calories from Fat 415 | 71% |
| Total Fat 47.03g | 59% |
| Saturated Fat 8.91g | 36% |
| Trans Fat 8.45g | |
| Cholesterol 0mg | 0% |
| Sodium 891mg | 37% |
| Potassium 1493mg | 43% |
| Total Carbs 39.47g | 11% |
| Dietary Fiber 11.2g | 37% |
| Sugars 19.04g | 13% |
| Protein 6.8g | 11% |
