Vegetables in Casserole


1 c. steamed peas
1 c. steamed celery, diced
1/2 c. steamed carrots, sliced
1 c. sautéed onion
1/2 c. sautéed red pepper
2 c. sautéed mung bean sprouts
1/2 c. seasoned bread crumbs
1/4 c. toasted slivered almonds


Mix vegetables with cashew white sauce (see Cashew White Sauce recipe under Appetizers and sides category). Place in casserole dish, and cover with breadcrumbs and almonds. Bake at 350 deg. F. for 20 minutes. Serve hot. Serves 6.

Nutritional Information:

Calories per serving: 116; protein: 5 grams; carbohydrate: 19 grams; fat: 2 grams; cholesterol: 0.0 milligrams