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Garden Vegetable Casserole


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Ingredients:

  • 6 c Cubed; unpeeled round red potato (about 2 pounds)
  • 1 c Diagonally sliced carrot
  • 1 c (2-inch) sliced fresh green beans
  • 2 tb Margarine
  • 1/2 c Chopped onion (+2 cloves minced garlic, if desired)
  • 1/4 c All-purpose flour
  • 2 1/2 c Skim milk
  • 1 1/2 c (6 ounces) shredded reduced-fat sharp Cheddar cheese, divided
  • 1 ts Dried whole dillweed
  • 1 ts Dried whole marjoram
  • 1 ts Dried whole basil
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 1/4 ts Dry mustard
  • 1 c Sliced zucchini
  • Vegetable cooking spray
  • 1 lg Unpeeled tomato; thinly sliced

Directions:

1. Cook potato in boiling water 8 minutes or until crisp-tender; drain and set aside.
 
2. Arrange carrot and green beans in a vegetable steamer; place over boiling water. Cover and steam 6 minutes or until crisp-tender; drain and set aside.
 
3. Melt margarine in a medium saucepan over medium heat; add onion (and garlic), and saute 3 minutes. Add flour, and cook 1 minute, stirring constantly. Gradually add milk, stirring constantly. Cook an additional 12 minutes or until thickened and bubbly, stirring constantly. Remove from heat; stir in 3/4 cup cheese and next 6 ingredients.
 
4. Combine potato, carrot, green beans, and zucchini in a bowl. Add cheese sauce; stir gently. Spoon mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 350 deg for 20 minutes. Arrange tomato on top of casserole; sprinkle with remaining 3/4 cup cheese. Bake 5 minutes, or until cheese melts; let stand 5 minutes before serving. Yield: 8 servings (serving size: 1 cup).
 
Nutritional Information: CALORIES 244 (27% from fat) / PROTEIN 12.5g / FAT 7.4g (SAT 3.1g, MONO 2.5g, POLY 1.2g) / CARB 33.1g / FIBER 3.3g / CHOL 16mg / IRON 1.7mg / SODIUM 316mg / CALCIUM 314mg
 
From Cooking Light, July/Aug 1993, page 71.
 
Posted to Digest eat-lf.v097.n174 by Diana Slade <d_slade@acs.org> on Jul 10, 1997