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Garden Vegetable Casserole
6 cups cubed unpeeled red potatoes (2 lb.)
1 cup diagonally sliced carrot
1 cup sliced fresh green beans (2 inch)
2 Tbsp. 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 oz.) divided |
1 tsp. dried whole dill weed
1 tsp. dried whole marjoram
1 tsp. dried whole basil
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1 cup sliced zucchini
Vegetable cooking spray
1 large unpeeled tomato, thinly sliced |
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 sauté 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 350 degrees F. 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).
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