Yield: 4 Servings
|\N \N||Sliced onions- scallions; leeks; whatever you have--equivalent to 4 medium onions|
|8 ounces||Mushrooms (I used ordinary; but you could mix varieties)|
|1 cup||Vegetable bouillon|
|1 teaspoon||Kitchen Bouquet (optional)|
|1½ cup||Fat-free croutons|
|1 ounce||Shredded reduced-fat cheddar|
|3 tablespoons||Fat-free grated \"Parmesan\"|
|\N \N||Sprinkle of paprika|
From: "J.S. Stabile" <stabile@...> Date: Sat, 27 Jul 1996 13:03:04 -0400 I found an assortment of fresh young onions at my farmstand and decided to adapt an old recipe. I hope you like it: Put vegetables in casserole dish.
Mix together bouillon, flour and Kitchen Boquet, then pour over vegetables.
Stir in croutons. Top with cheddar "Parmesan" and paprika. Bake 20-30 minutes @350.
fatfree digest V96 #207
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .