Site Search:
      Home     Recipes     Store

Garden Vegetable Casserole #2

Home | Recipes | G


  • 6 tb CREAM OF WHEAT Cereal, see note
  • 1/4 c All purpose flour
  • 3 tb Grated Parmesan cheese
  • 2 tb Margarine
  • 1 c Frozen small whole onions, (about 1/2 16-ounce bag)
  • 1 Bag frozen mixed vegetables, (16-ounce), thawed and drained, (broccoli, cauliflower and carrots)
  • 1 c Skim milk
  • 3/4 c Lower sodium chicken broth
  • 1/2 ts Dried thyme leaves
  • 1 ds Ground red pepper


Note: (1/2-minute, 2 1/2-minute or 10-minute stovetop cooking)
In small bowl, combine 4 tablespoons cereal, 3 tablespoons flour and Parmesan cheese; cut in margarine until mixture resembles course crumbs. Set aside.
In greased 2-quart casserole, mix onions and vegetables. In medium saucepan, over medium-high heat, heat milk and chicken broth to a boil; slowly stir in remaining cereal. Cook and stir until slightly thickened, about 1 to 3 minutes. Remove some broth mixture and blend with remaining flour; stir back into pan and cook until thickened. Stir in thyme and red pepper; pour over vegetables, stirring to blend.
Sprinkle crumb topping over vegetables. Bake at 375?F for 20 to 25 minutes or until golden and mixture bubbles around edge.
NOTES : Makes 8 servings
Recipe by: Nabisco Cream of Wheat web page Posted to TNT - Prodigy's Recipe Exchange Newsletter by Cathy <> on Apr 27, 1997