Photo: Stephanie Studer
Italian Vegetable Casserole
8 ingredients
45 min + 45 min
8
openrecipes
Welcome to November! Many of us are starting to get ready for the holidays with busier schedules and more tasks on the “to-do” list. Yikes! With that in mind Tammie and I decided to focus on casseroles this month. What better way to save a little time than to make a complete meal, pop it in the oven and move on to another project while it’s cooking?
Estimated Nutrition (whole recipe, rough)
399
Calories
18g
Protein
8g
Fat
65g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole Large Eggplant
- 2 teaspoons Salt
- 1 pound Rotini Pasta
- 1 teaspoon Salt
- 1 pound Whole Mushrooms
- 2 whole Medium Onions
- 1 pound Mozzarella
- 2 cans 26.5 Ounce Cans, Spaghetti Sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes