Description Edit

Yield 12 servings - ½ cup each

Ingredients Edit

Directions Edit

  1. Combine carrots, onion and margarine in non-stick skillet; cook on medium heat until tender.
  2. Add mushrooms and cook 5 minutes; set aside combine remaining ingredients, except parsley, in large bowl; stir in cooked vegetables.
  3. Turn mixture into nonstick 2 qt. Casserole.
  4. Cover and bake at 350°F for 30 minutes or until bubbly.
  5. Garnish with parsley before serving, if desired.

Nutritional information Edit

Each serving may be exchanged for: 1 bread, 1 low-fat meat

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