Serves: 8
Total Calories: 197
1. In a 2-quart glass casserole, place vegetables cut into 1- to 2-inch slices or pieces.
2. Pour sauce and water over vegetable mixture. Cover tightly with plastic wrap, piercing to allow steam to escape. Microwave at 100% power (700 watts) for 14 to 16 minutes or until vegetables are fork tender.
3. Remove plastic wrap from casserole. Sprinkle cheeses over the vegetables. Cover with a foil tent and let stand for 5 minutes. Remove foil and microwave at 100% power for 1 to 2 minutes to reheat and melt cheese before serving.
This Cheesy Garden Casserole recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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