Broccoli-Carrot Bake

Yield: Makes 8 servings

Ingredients

2 cups Kellogg's Product 19 cereal, crushed 1 cup

2 teaspoons margarine, melted

2 pkgs. (10 oz. each) frozen chopped broccoli

1 cup frozen, sliced carrots

1 can (10-3/4 oz.) condensed cream of mushroom soup

1/2 cup skim milk

paprika

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Nutrition Facts

Yield: Makes 8 servings

Approximate Nutrient Content per serving:

Calories: 90

Calories From Fat: 108

Total Fat: 12g

Cholesterol: 13g

Sodium: 375mg

Total Carbohydrates: 0mg

Protein: 3g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

1. Coat a 2-qt. baking dish with cooking spray. Set aside. Combine Kellogg's Product 19 cereal with margarine. Set aside for topping. 2. Thaw broccoli and carrots. Drain broccoli well. Spread vegetables in prepared baking dish. 3. Stir together soup and milk. Pour over vegetables. Sprinkle evenly with cereal topping. Sprinkle with paprika. 4. Bake at 375 F. for 30 minutes or until thoroughly heated.

Source: Kellogg&#38;#38;#38;#38;#213;s

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