Swiss vegetable casserole
8 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | tablespoons | Margarine and butter |
6 | Green onions, cut in 1/2inch pieces (1/2 cup) | |
2 | tablespoons | Flour |
¼ | teaspoon | Salt |
⅛ | teaspoon | Pepper |
1½ | cup | Milk |
4 | ounces | Shredded Swiss (1 cup) |
1 | pounds | Pkg frozen mixed broccoli, carrots, and cauliflower, cooked, drained |
¼ | cup | Crushed buttery crackers |
Directions
1. Heat oven to 350 degrees. Grease 1 to 1½-quart casserole. In medium saucepan, melt margardine over medium heat. Add onions; cook and stir 2 to 3 minutes or until tender.
2. Stir in flour, salt and pepper; mix well. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly and thickened. Remove from heat.
3. Add ¾ cup of the cheese; stir until melted. Stir in cooked vegetables.
Spoon mixture into greased casserole. Sprinkle with crushed crackers and remaining ¼ cup cheese.
4. Bake at 350 degrees for 25 to 30 minutes or until topping is golden brown and casserole is bubbly.
Nutrition Information Per Serving: 140 Calories, 8 g Fat, 200 mg Sodium taken from Pillsbury Classic Cookbooks magazine.
Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 15, 1998
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