Cheese-vegetable casserole

Yield: 4 Servings

Measure Ingredient
6 slices Bread, white
8 ounces Cheese slices, American
¼ cup Butter (or marg.)
1 tablespoon Flour, all-purpose
½ teaspoon Salt
½ teaspoon Mustard, dry
\N dash Black pepper
2 cups Milk
1 can Carrots, diced; drained 20oz
10 ounces Broccoli; cooked


Trim crusts from bread; place crusts in a 1-½ quart casserole dish, and set aside.

Make 3 sandwiches, using 1 slice of cheese in each; cut each sandwich in half diagonally. Cut remaining 5 slices of cheese into small pieces; set aside.

Melt butter in a large saucepan over medium heat; stir in flour and cook 1 minute, stirring constantly. Remove from heat; blend in salt, mustard, and pepper. Add milk gradually and cook over medium heat, stirring constantly, until sauce comes to a boil.

Add pieces of cheese to sauce, and stir until cheese melts; add vegetables. Pour mixture over crusts in casserole dish; stand sandwiches in sauce with points up. Sprinkle wiht paprika. Bake at 350 degrees for 30 minutes or until sauce is bubbly.

SOURCE: Southern Living Magazine, May, 1974. Typed for you by Nancy Coleman.

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