Creamy Herbed Vegetables

  • Prep 15 min
  • Total 40 min
  • Servings 4

Ingredients

  • 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)

Steps

  • 1
    Heat oven to 375°. 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.

  • 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.
  • Add 2 cups cubed cooked chicken or turkey with cottage cheese in step 3. Continue as directed.

Nutrition Facts

Serving Size: 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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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