Creamy Herbed Vegetables

Creamy Herbed Vegetables

Herbs provide an aromatic flavor to this creamy veggies casserole that’s ready in 40 minutes a delightful dinner.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

4

servings

1
package (16 ounces) frozen broccoli, carrots and cauliflower
2
tablespoons margarine or butter
2
tablespoons all-purpose flour
1/4
cup milk
1 1/2
cups small curd creamed cottage cheese
1
tablespoon chopped fresh or 1 teaspoon dried marjoram leaves
1/4
teaspoon salt
1/4
teaspoon pepper
1
cup coarsely crushed round buttery crackers (about 20 crackers)
  1. Heat oven to 375º. Grease square pan, 8x8x2 inches.
  2. Cook vegetables in saucepan as directed on package; drain. Spread vegetables in pan.
  3. Melt margarine in same saucepan over medium heat. Stir in flour. Gradually stir in milk. Heat to boiling, stirring constantly; remove from heat. Stir in cottage cheese, marjoram, salt and pepper. Spread sauce over vegetables. Sprinkle with cracker crumbs.
  4. Bake uncovered 20 to 25 minutes or until bubbly around edges and crumbs are light brown.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use any sixteen-ounce package of mixed vegetables for this creamy dish. The crushed crackers on top make an easy and tasty crunchy topping--a cup of corn flake cereal also makes a good topping.
Creamy Herbed Chicken and Vegetables
Add 2 cups cubed cooked chicken or turkey with cottage cheese in step 3. Continue as directed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 125),
  • Total Fat 14g
    • (Saturated Fat 5g,),
  • Cholesterol 15mg;
  • Sodium 850mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 3g,
  • Protein 14g;
*Percent Daily Values are based on a 2,000 calorie diet.