Swiss vegetable casserole

Yield: 8 Servings

Measure Ingredient
2 tablespoons Margarine and butter
6 \N 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

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

Similar recipes