Mother's Spanish Carrot Casserole Recipe
Servings: 4
Ingredients
- 4-6 carrots
- 2-3 bell peppers, sliced
- 2-4 onions, sliced
- Stick butter
- 1 can tomato soup
- 4-6 celery stalks, sliced diagonally
Directions
- Cut carrots in generous diagonal slices. Cook till just done. Set aside. Saute/fry onions in butter till nearly clear. Add in sliced pepper and celery; stir. Add in liquid removed carrots, then soup and stir till all vegetables are coated. Place in casserole dish. Heat at 325-350 degrees till warm and bubbly; serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 4 servings | |
| Calories 325 | |
| Calories from Fat 209 | 64% |
| Total Fat 23.76g | 30% |
| Saturated Fat 14.75g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 670mg | 28% |
| Potassium 729mg | 21% |
| Total Carbs 27.83g | 7% |
| Dietary Fiber 5.8g | 19% |
| Sugars 14.84g | 10% |
| Protein 3.75g | 6% |
