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Ingredients1 h 10 m servings 358 cals
Original recipe yields 8 servings
- Preheat oven to 375 degrees F (190 degrees C).
- Heat water in a small saucepan over high heat until hot but not boiling; reduce heat to medium-low. Whisk in flour until thickened. Add milk; whisk until flour mixture is thick.
- Combine sweet potatoes, green onions, pesto, quinoa, mushrooms, salt, and pepper in a large bowl. Pour in flour mixture; stir until well combined. Transfer to a 9x13-inch casserole dish; top with Cheddar cheese.
- Bake in the preheated oven until bubbly and sweet potatoes are cooked through, about 50 minutes.
Per Serving: 358 calories; 17.4 g fat; 38.6 g carbohydrates; 13.3 g protein; 17 mg cholesterol; 334 mg sodium. Full nutrition
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