Dinner

Rebecca's Zucchini and Carrot Casserole is for Dinner.

Rebecca's Zucchini and Carrot Casserole takes 15 minutes to prepare.

Rebecca's Zucchini and Carrot Casserole takes 30 minutes to cook.

Rebecca's Zucchini and Carrot Casserole makes 6 servings.

The ingredients for Rebecca's Zucchini and Carrot Casserole are:

1 cup shredded zucchini
1 cup shredded cheese
1 cup lowfat sour cream
3 cups cooked egg noodles
1 (14 oz) can of sliced carrots, rinced and drained
1 (14 oz) can of black beans, rinsed and drained
1/2 t. onion flakes
1 t. celery powder
pepper to taste

Here is how you make Rebecca's Zucchini and Carrot Casserole:

1. Preheat oven to 350 degrees F.2. Cook egg noodles according to the directions on the package. Drain.3. Mix all the ingredients with noodles EXCEPT cheese.4. Put in cassorole dish.5. Sprinkle cheese on top of mixture.6. Bake, uncovered, for 30 minutes.This makes 6 servings of about 1.5 cups each. (I divide the casserole into sixths to make a serving.) This is a quite MODIFIED, lower-fat , vegetarian version from the Zucchini Cookbook. I hope that means the receipe is reproducible. :)Number of Servings: 6Recipe submitted by SparkPeople user 6REBECCA.

The nutritional information for Rebecca's Zucchini and Carrot Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 293.9

• Total Fat: 12.3 g
• Cholesterol: 53.6 mg
• Sodium: 154.3 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 6.8 g
• Protein: 14.1 g

The dietary needs meet for Rebecca's Zucchini and Carrot Casserole is Vegetarian