Fresh Vegetable Casserole - cooking recipe

Ingredients
    2 c. broccoli florets, cooked and drained
    1 c. sliced carrots, cooked and drained
    4 oz. sliced, fresh mushrooms (1 1/2 c.)
    1 tsp. chicken-flavored instant bouillon
    4 oz. (1 c.) shredded Swiss cheese
    2 c. cauliflower florets, cooked and drained
    1 Tbsp. margarine or butter
    2 Tbsp. flour
    1 tsp. onion powder
    1/8 tsp. white pepper
    2 c. half and half or milk
    1/4 c. crushed, round, buttery crackers
Preparation
    Heat oven to 350\u00b0.
    Arrange cooked vegetables in a 12 x 8-inch (2-quart) baking dish.
    In medium saucepan, melt margarine.
    Add mushrooms; saute over medium heat until tender.
    Stir in flour, bouillon, onion powder, pepper and half and half; cook until thickened, stirring constantly.
    Remove from heat; add cheese. Stir until melted.
    Pour evenly over vegetables; gently toss vegetables to coat.
    Sprinkle evenly with cracker crumbs and bake at 350\u00b0 for 15 to 20 minutes or until thoroughly heated.
    Yields 8 servings.

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