Crumb-topped vegetables (recipe)
Crumb-topped vegetables (recipe) | |
---|---|
Name | Crumb-topped vegetables |
Ingredients | Mayonnaise • Parmesan cheese • Butter |
Cooktime (in hours) | 0.666666667 |
Preptime (in hours) | 0.166666667 |
Totaltime (in hours) | 0.833333334 |
Keto friendliness | Keto friendly |
Calories | 41.3 |
Fat | 3 |
Protein | 2.2 |
Carbohydrate | 1.5 |
Fiber | 0.1 |
Net carbohydrates | 1.4 |
Sugar | 0.2 |
Saturated fat | 1.7 |
Cholesterol (mg) | 8.4 |
Sodium | 77.7 |
Servings | 16 |
Yield | 6 |
Reviewaggregate |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Crumb-topped vegetables (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- 1. Cook soup according to package directions using half of the liquid.
- 2. Combine hot soup, mayonnaise and 1/4 cup cheddar cheese.
- 3. Place vegetables in a casserole dish and pour hot soup mixture over top.
- 4. Mix breadcrumbs, parmesan cheese and butter. Sprinkle over veggies & soup.
- 5. Bakeuncovered at 350 degrees F for 40-50 minutes or until veggies are cooked.
- 6. Sprinkle more cheddar cheese over crumb topping and bake5 minutes to melt.
Food tags
Vegetable,, For Large Groups
Crumb-topped vegetables (recipe) details
Time:
Prep Time in Hours and Mins:50M
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Contributors: Prab R. Tumpati, MD