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3 cups potatoes
3 cups celery
3 cups peas
3/8 teaspoon black pepper
3 cups onions
3/4 cup white rice
3 cups tomatoes ; canned
2 1/4 teaspoons salt
3 cups cauliflower
3 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 12)
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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