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–+ servings

Baked Vegetables in Sour Cream

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Side Dishes, Vegetarian
Servings 4
Calories 353.79 kcal

Nutrition

Calories: 353.79 kcalCarbohydrates: 13.14 gProtein: 12.64 gFat: 28.85 gSaturated Fat: 18.04 gCholesterol: 78.54 mgSodium: 419.92 mgFiber: 3.31 gVitamin A: 175.31225 IUCalcium: 419.13 mgIron: 1.05 mg

Ingredients
  

  • 2 cups chopped green bell pepper
  • 2/3 cup chopped green onion
  • 3 tbsp butter
  • 1-1/2 cups grated carrots
  • 1/2 cup minced parsley
  • 4 yellow squash cut into 1/2" x 2" strips
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp white pepper
  • 1 cup sour cream
  • 2/3 cup freshly grated romano
  • 1/2 cup freshly grated romano

Instructions 

  • Preheat oven to 350 degrees F.
  • In a large skillet, sauté the green bell pepper and green onion in butter for 3 minutes.
  • Add carrots and parsley and sauté for another three minutes.
  • Add yellow squash and cook three more minutes and then add the basil, oregano, and white pepper.
  • Remove skillet from heat; add the sour cream and 2/3 cup of Romano and combine the mixture well.
  • Pour into a buttered 1-1/2-quart soufflé dish.
  • Sprinkle the top with 1/2 cup of Romano.
  • Bake for 35 minutes.
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