Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Pimento | not in our table | 0 |
| Soup | not in our table | 0 |
| Stuffing | 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
- 8 med. turnips, peeled & cut into 2"x1/2" strips
- 1/2 cup finely chopped celery
- 2 lg. carrots, scraped & cut into 2"x1/2" strips
- 1/4 cup chopped onion
- 1 cup English peas
- 1 (4oz.) jar chopped pimento
- 1 (10 3/4 oz.) can cream of mushroom soup
- 1 cup sour cream
- 1/2 teaspoon dried [[basil]
- 1/2 cup herb-seasoned stuffing mix
- 1/4 cup melted margarine
Directions
1.Place first 4 ingredients in a large pot, cover with water and cook 5-8 min. or until vegetables are tender. Drain well.
2.Stir in peas and pimento. Set aside while combining other ingredients.
3.Stir soup, sour cream and basil together, add vegetable mixture. Pour into a well-greased 9" square casserole dish. Combine stuffing and butter. Spread over top of casserole. Bake at 350° for 30 min.