Recipe - Garden Vegetable Casserole

6 cup Cubed; unpeeled round red
potato (about 2 pounds)
1 cup Diagonally cut or sliced up carrot
1 cup (2inch) cut or sliced up fresh green
beans
2 tablespoon Margarine
One half cup Chopped onion (+2 cloves
minced garlic, if desired)
One fourth cup Allpurpose flour
2 One half cup Skim milk
1 One half cup (6 ounces) shredded
reducedfat sharp Cheddar
cheese, divided
1 teaspoon Dried whole dillweed
1 teaspoon Dried whole marjoram
1 teaspoon Dried whole basil
One fourth teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Dry mustard
1 cup Sliced zucchini
Vegetable cooking spray
1 lg Unpeeled tomato; thinly
cut or sliced up

1. Cook potato in boiling water 8 minutes or until crisptender; 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 crisptender; 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 Three fourths 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 2inch baking dish
coated with cooking spray. Bake, uncovered, at 350 deg for 20 minutes.
Arrange tomato on top of casserole; sprinkle with remaining Three fourths 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 eatlf.v097.n174 by Diana Slade d_slade@acs.org on Jul
10, 1997