Layered vegetable casserole
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk -- skim |
| 2 | tablespoons | Flour -- whole wheat |
| ¼ | teaspoon | Mustard -- dry |
| ½ | teaspoon | Garlic -- powder |
| ¼ | teaspoon | Pepper -- white |
| 1 | teaspoon | Veg. Seasoning -- salt-free |
| 1 | cup | Ricotta -- skim-milk cheese |
| 20 | ounces | Broccoli -- defrosted |
| Flowerets | ||
| 1 | Pepper -- red or green | |
| Sweet | ||
| Pepper-seeded cut in | ||
| Slivers | ||
| 2 | Zucchini -- cut in 1/4\" | |
| Sliced | ||
| 1 | cup | Onion -- chopped |
| 3 | Carrots -- thinly sliced | |
| ¼ | cup | Bread crumbs -- dried |
| Italian | ||
| 2 | tablespoons | Parmesan -- Grated cheese |
| ¼ | cup | Pecans -- chopped |
Directions
In small saucepan, blend milk with flour until smooth. Add mustard, garlic pwoder, pepper and vegetable seasoning. Place over medium heat and stir until mixture coats spoon. Add Ricotta cheese to sauce and whisk until smooth. Combine broccoli, peppers, zucchini, onion and carrots. Place half the vegetables in 1½ quart casserole dish, and top with half the sauce.
Repeat.. Mix bread brumbs, Parmesan cheese and pecans together. Sprinkle over casserole. Bake in preheated 375F oven for 25 minuets. Calories: 77 Protein 6g/Fat 2g/Carbohydrate 10g/Fiber 2.9 g/Sodium 113 mg/Calcium 76mg/Vitamin A 603RE/Vitamin C35mg/Iron .8mg Recipe By :
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