Yield: 1 Servings
|6 cups||Cubed; unpeeled round red potato (about 2 pounds)|
|1 cup||Diagonally sliced carrot|
|1 cup||(2-inch) sliced fresh green beans|
|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||Dry mustard|
|1 cup||Sliced zucchini|
|\N \N||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