Creamy French Fried Vegetable Casserole

1. Preheat oven to 350 degrees.

2. Place frozen vegetables in a strainer and run warm water to separate and melt ice crystals. Drain very well.

3. Spray casserole with Pam. Mix veggies with a little garlic salt and a little of the cream style corn in casserole.

4. Top with remaining cream style corn and sprinkle with french fried onions.

5. Cover and bake 30 minutes. Uncover and bake till onions are crispy approximately 5-6 minutes. Serve hot.

6. You may divide the vegetable into separate ramikins and then top with creamed corn and onions before baking for presentation as individual portions.

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Nutrient	Quantity
Total fats	5.8696 g
Protein	14.2174 g
Carbohydrates	81.3043 g
Energy	373.913 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0609 g
Water	330.6522 g
Aspartic acid	1.0609 g
Calcium, Ca	8.6957 mg
Lutein + zeaxanthin	2800 g
Fiber, total dietary	8.6957 g
Carotene, beta	204.3478 g
Niacin	7.6957 mg
Vitamin A, RAE	39.1304 g
Arginine	0.5696 g
Riboflavin	0.2391 mg
Fatty acids, total polyunsaturated 15:0	0.0043 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0609 g
Fatty acids, total saturated 20:1	0.0261 g
Glutamic acid	2.7652 g
Sodium, Na	65.2174 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0174 g
Total lipid (fat)	5.8696 g
Manganese, Mn	0.7087 mg
Fructose	8.4348 g
Proline	1.2696 g
Fatty acids, total saturated 16:0	1.1391 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.0348 g
Sucrose	3.8696 g
Choline, total	100 mg
Sugars, total	27.2174 g
Serine	0.6652 g
Fatty acids, total saturated 10:0	0.013 g
Fatty acids, total saturated 18:0	0.1957 g
Fatty acids, total saturated 20:4 undifferentiated	0.0043 g
Vitamin B-6	0.4043 mg
Selenium, Se	2.6087 g
Ash	2.6957 g
Fatty acids, total saturated 18:1 undifferentiated	1.8217 g
Pantothenic acid	3.1174 mg
Phenylalanine	0.6522 g
Copper, Cu	0.2348 mg
Thiamin	0.6739 mg
Methionine	0.2913 g
Iron, Fe	2.2609 mg
Carbohydrate, by difference	81.3043 g
Phosphorus, P	386.9565 mg
Folate, total	182.6087 g
Tocopherol, gamma	0.6522 mg
Alanine	1.2826 g
Valine	0.8043 g
Fatty acids, total saturated 18:2 undifferentiated	2.0522 g
Glycine	0.5522 g
Carotene, alpha	69.5652 g
Glucose (dextrose)	14.913 g
Fatty acids, total saturated 14:0	0.0043 g
Zinc, Zn	2 mg
Isoleucine	0.5609 g
Fatty acids, total saturated 12:0	0.0043 g
Fatty acids, total polyunsaturated	2.1174 g
Fatty acids, total saturated 14:1	0.0087 g
Leucine	1.513 g
Vitamin A, IU	813.0435 IU
Folate, DFE	182.6087 g
Tryptophan	0.1 g
Vitamin C, total ascorbic acid	29.5652 mg
Fatty acids, total polyunsaturated 16:1 c	0.0174 g
Fatty acids, total polyunsaturated 18:1 c	1.8087 g
Fatty acids, total saturated 20:0	0.0304 g
Starch	24.7826 g
Tyrosine	0.5348 g
Vitamin K (phylloquinone)	1.3043 g
Fatty acids, total saturated	1.413 g
Histidine	0.387 g
Fatty acids, total monounsaturated	1.8783 g
Threonine	0.5609 g
Folate, food	182.6087 g
Fatty acids, total polyunsaturated 17:0	0.0043 g
Fatty acids, total polyunsaturated 24:0	0.013 g
Cryptoxanthin, beta	500 g
Vitamin E (alpha-tocopherol)	0.3043 mg
Magnesium, Mg	160.8696 mg
Lysine	0.5957 g
Potassium, K	1173.913 mg
Cystine	0.113 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Corn	2 cans	373.913	81.3043	5.8696
garlic salt	0	0	0	0
french onion	2 cans	0	0	0
vegetable carrot	2 bags	0	0	0