04 Dec Winter Harvest Casserole

Winter Harvest Casserole
Serves 12
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130 calories
10 g
22 g
8 g
5 g
5 g
112 g
102 g
3 g
0 g
3 g
Nutrition Facts
Serving Size
112g
Servings
12
Amount Per Serving
Calories 130
Calories from Fat 73
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 22mg
7%
Sodium 102mg
4%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
10%
Sugars 3g
Protein 5g
Vitamin A
11%
Vitamin C
20%
Calcium
14%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3T. olive oil
  2. 1 lb. parsnips, potatoes, carrots, or turnips
  3. 1 T. fresh or 1 tsp. dried thyme
  4. 1 tsp. sugar
  5. 1 c. Half and Half, milk, or yogurt (thinned)
  6. 1 lb. tomatoes, thinly sliced
  7. 1 T. fresh or 1 tsp. dried oregano
  8. 1 1/2 c. grated cheddar or mozzarella
Instructions
  1. Heat oven to 350 degrees.
  2. Slice parsnips into 1/4 inch slices.
  3. If slices are really large, cut in half.
  4. Cook in skillet with oil, thyme, and sugar for about 5-7 minutes, until golden brown and softened.
  5. Grease a small casserole or baking pan.
  6. Spread half the parsnips over the bottom of the dish. Put half the tomatoes in the next layer.
  7. Sprinkle with cheese.
  8. Add another layer of parsnips and tomatoes, then the rest of the cheese.
  9. Mix oregano with milk or thinned yogurt and pour over dish.
  10. Cover with lid or foil and bake about 40 minutes until tender.
  11. Remove lid and brown a few more minutes.
Notes
  1. Potassium: 328 mg
  2. Phosphorus: 155 mg
beta
calories
130
fat
8g
protein
5g
carbs
10g
more
Adapted from Northwest Kidney Centers
Dialysis Clinic, Inc. http://www.dciinc.org/