Goodhealth vegetable casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Broccoli flowerets |
| 3 | Carrots | |
| 1 | cup | Sliced yellow squash |
| 1 | cup | Fresh mushrooms; halved |
| 1 | tablespoon | Cornstarch |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | cup | Milk |
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Lemon juice |
| ½ | teaspoon | Dried tarragon leaves |
Directions
WHITE SAUCE
Cut carrots in 2-inch pieces & halve lengthwise. Cook carrots & broccoli until tender-crisp. Toss all vegetables together & place in shallow 1-quart casserole. Pour white sauce over top & bake at 350 for 25 minutes or until all vegetables are tender. Yields 6-8 servings. White Sauce: In 1-quart saucepan, mix cornstarch, salt & pepper. Gradually add milk & mix until smooth. Add butter. Stirring constantly, bring to a boil over medium heat & boil 1 minute. Remove from heat & add lemon juice & tarragon.
ELLEN QUINN ROSCOE
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .