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Vegetable Casserole Recipe

   
 

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     Vegetable Casserole

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

Ingredients
6 cups cubed unpeeled round red potatoes (about 2 pounds)
1 Cup diagonally sliced carrots
1 Cup sliced fresh green beans
2 Tbl. margarine
1/2 Cup chopped onion
1/4 Cup flour
2-1/2 Cups skim milk
1-1/2 Cups (6 oz) shredded sharp reduced fat cheddar cheese, divided
1 tsp. dried whole dillweek
 
1 tsp. dried whole marjoram
1 tsp. dried whole basil
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1 Cup sliced zucchini
1 large unpeeled tomato, thinly sliced
Vegetable cooking spray

Instructions
Cook potatoes in boiling water for 8 minutes or until crisp-tender. Drain and set aside. Steam carrots and green beans 6 minutes or until crisp-tender. Drain and set aside.
Melt margarine in medium saucepan over medium heat. Add onion and saute for 3 minutes. Add flour and cook for 1 minute, stirring constantly. Gradually add milk, stirring constantly. Cook an additional 12 minutes or until thickened and bubbly, stirring constantly. Remove from heat and stir in 3/4 Cup cheese and the 6 spices.
Combine potato, carrot, green beans and zucchini in a bowl. Add cheese sauce, stir gently. Spoon mixture into9 X 13 baking dish coated with Pam. Bake uncovered for 20 minutes at 350 deg. Arrange tomatoes and last 3/4 Cup of cheese on casserole and bake for another 5 minutes.
! cup = 244 calories, 27% from fat, 33 carbs, 12g protein, 316mg sodium, 314mg calcium.


Originally Submitted
7/25/2015





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