Garden vegetable casserole

Yield: 1 Servings

Measure Ingredient
6 cups Cubed; unpeeled round red potato (about 2 pounds)
1 cup Diagonally sliced carrot
1 cup (2-inch) sliced fresh green beans
2 tablespoons Margarine
½ cup Chopped onion (+2 cloves minced garlic, if desired)
¼ cup All-purpose flour
2½ cup Skim milk
1½ cup (6 ounces) shredded reduced-fat sharp Cheddar cheese, divided
1 teaspoon Dried whole dillweed
1 teaspoon Dried whole marjoram
1 teaspoon Dried whole basil
¼ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Dry mustard
1 cup Sliced zucchini
Vegetable cooking spray
1 large Unpeeled tomato; thinly sliced

1. Cook potato in boiling water 8 minutes or until crisp-tender; drain and set aside.

2. 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.

3. Melt margarine in a medium saucepan over medium heat; add onion (and garlic), 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 ¾ cup cheese and next 6 ingredients.

4. 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 deg for 20 minutes.

Arrange tomato on top of casserole; sprinkle with remaining ¾ cup cheese.

Bake 5 minutes, or until cheese melts; let stand 5 minutes before serving.

Yield: 8 servings (serving size: 1 cup).

Nutritional Information: CALORIES 244 (27% from fat) / PROTEIN 12.5g / FAT 7.4g (SAT 3.1g, MONO 2.5g, POLY 1.2g) / CARB 33.1g / FIBER 3.3g / CHOL 16mg / IRON 1.7mg / SODIUM 316mg / CALCIUM 314mg From Cooking Light, July/Aug 1993, page 71.

Posted to Digest eat-lf.v097.n174 by Diana Slade <d_slade@...> on Jul 10, 1997

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