Veggie-Stuffed Casserole
65 mins (prep 20, cooking 45)
13 ingredients
6-8 servings
Ready, Set, Cook! Special Edition Contest Entry: This recipe was inspired by stuffed vegetables. A few summers ago, I adapted my stuffed peppers recipe to be a stuffed squash recipe. And then I adapted it to be a squash casserole. And then I adapted it some more. And… voila! I like this recipe because it is difficult to mess it up. Also, because the ingredients are things that I usually have in my house, it is one of my go-to meals at the end of a long day. I hope that others will find it to be as simple, warm, and comforting as I do.

Categories:  main-dish , casseroles , <-4-hours , vegetarian , potato , vegetable , time-to-make ,
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Serving Size (183.34 g)
Servings 6
Amount per Serving
Calories 266.61 Calories from Fat 70.29
% Daily Value *
Total Fat 7.81g 72.09%
Saturated Fat 1.58g 47.42%
Trans Fat 0.0g %
Cholesterol 3.94mg 7.89%
Sodium 412.38mg 103.09%
Total Carbohydrate 37.12g 74.24%
Dietary Fiber 4.09 g 98.2%
Sugars 7.68 g %
Protein 15.02g 180.22%
Vitamin A 1329.15IU% Vitamin C 83.06mg%
Calcium 373.57mg% Iron 8.8mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
simply potatoes diced potatoes with onion, salt and pepper