Swiss Vegetable Casserole

For an easy brunch or meatless dinner, try this colorful blend of convenient frozen vegetables baked in a cheesy cream sauce.

  • Prep Time 20 min
  • Total Time 50 min
  • Servings 8

Ingredients

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.

Expert Tips

To lower the fat in this casserole by about 2 grams per serving, use skim milk and reduced-fat Swiss cheese.

To make ahead, prepare this casserole as directed, reserving the crushed crackers. Cover and refrigerate up to one day. Then, sprinkle the casserole with the crackers and bake it for 30 to 40 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
170mg
170%;
Total Carbohydrate
9g
9%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
15%;
Calcium
20%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.