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2 cups potatoes
2 cups celery
2 cups peas
1/4 teaspoon black pepper
2 cups onions
1/2 cup white rice
2 cups tomatoes ; canned
1 1/2 teaspoons salt
2 cups cauliflower
2 cups water ; or chicken stock
Submitted by Laura1
An array of veggies baked
Cal: 136 Fat: 0g Carbs: 29g Protein: 5g Fiber: 5g
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 8)
Directions
Combine vegetables and season with salt and pepper. Place casserole with the water/chicken stock in a 350F degree oven for 1 hour.
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