Recipe - Layered Vegetable Casserole

1 cup Milk skim
2 tablespoon Flour whole wheat
One fourth teaspoon Mustard dry
One half teaspoon Garlic powder
One fourth teaspoon Pepper white
1 teaspoon Veg. Seasoning saltfree
1 cup Ricotta skimmilk cheese
20 ounce Broccoli defrosted
Flowerets
1 Pepper red or green
Sweet
Pepperseeded cut in
Slivers
2 Zucchini cut in 1/4"
Sliced
1 cup Onion chopped
3 Carrots thinly cut or sliced up
One fourth cup Bread crumbs dried
Italian
2 tablespoon Parmesan Grated cheese
One fourth cup Pecans chopped

In small saucepan, blend milk with flour until smooth. Add mustard, garlic
pwoder, pepper and vegetable seasoning. Place over medium heat and stir
until mixture coats spoon. Add Ricotta cheese to sauce and whisk until
smooth. Combine broccoli, peppers, zucchini, onion and carrots. Place half
the vegetables in 1 One half quart casserole dish, and top with half the sauce.
Repeat.. Mix bread brumbs, Parmesan cheese and pecans together. Sprinkle
over casserole. Bake in preheated 375F oven for 25 minuets. Calories: 77
Protein 6g/Fat 2g/Carbohydrate 10g/Fiber 2.9 g/Sodium 113 mg/Calcium
76mg/Vitamin A 603RE/Vitamin C35mg/Iron .8mg

Recipe By :

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip