Swiss Vegetable Casserole

 

2

tablespoons butter or margarine

6

green onions, cut into 1/2-inch pieces (1/2 cup)

2

tablespoons all-purpose flour

1/4

teaspoon salt

1/8

teaspoon pepper

1 1/2

cups milk

1

cup shredded Swiss cheese (4 oz)

1

bag (1 lb) frozen broccoli, carrots & cauliflower, cooked, drained

1/4

cup crushed round buttery crackers

• 1 Heat oven to 350°F. Spray 1- to 1 1/2-quart casserole with cooking spray. In 2-quart saucepan, melt butter over medium heat. Add onions; cook and stir 2 to 3 minutes or until tender.
• 2 Stir in flour, salt and pepper. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly and thickened. Remove from heat.
• 3 Add 3/4 cup of the cheese; stir until melted. Stir in cooked vegetables. Spoon mixture into casserole. Sprinkle with crushed crackers and remaining 1/4 cup cheese.
• 4 Bake 25 to 30 minutes or until topping is golden brown and casserole is bubbly.