Garden Vegetable Casserole Recipe - Cooking Index
Garden Vegetable Casserole Recipe - Cooking Index
| 6 cups | Cubed unpeeled round red potatos - (2 pounds) | |
| 1 cup | Diagonally sliced carrot | |
| 1 cup | Sliced fresh green beans - (2-inch) | |
| 2 tablespoons | Margarine | |
| 1/2 cup | Chopped onion | |
| 1/4 cup | All-purpose flour | |
| 2 1/2 cups | Skim milk | |
| 1 1/2 cups | Shredded reduced-fat sharp cheddar cheese - (6 ounces) | |
| Divided | ||
| 1 teaspoon | Dried whole dillweed | |
| 1 teaspoon | Dried whole marjoram | |
| 1 teaspoon | Dried whole basil | |
| 1/4 teaspoon | Salt | |
| 1/4 teaspoon | Pepper | |
| 1/4 teaspoon | Dry mustard | |
| 1 cup | Sliced zucchini | |
| Vegetable cooking spray | ||
| 1 | Unpeeled tomato - thinly sliced (large) |
Cook potato in boiling water 8 minutes or until crisp-tender; drain and set aside.
Arrange carrot and green beans in a vegetable steamer; place over boiling water. Cover and steam 6 minutes or until crisp-tender; drain and set aside.
Melt margarine in a medium saucepan over medium heat; add onion, and saute 3 minutes. Add flour, and cook 1 minute, stirring constantly. Gradually add milk, stirring constantly. Cook an additional 12 minutes or until thickened and bubbly, stirring constantly. Remove from heat; stir in 3/4 cup cheese and next 6 ingredients.
Combine potato, carrot, green beans, and zucchini in a bowl. Add cheese sauce; stir gently. Spoon mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 350F for 20 minutes. Arrange tomato on top of casserole; sprinkle with remaining 3/4 cup cheese. Bake 5 minutes, or until cheese melts; let stand 5 minutes before serving. Yield: 8 servings (serving size: 1 cup).
Source:
Cooking Light, July/Aug 1993, page 71
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