For an easy brunch or meatless dinner, try this colorful blend of convenient frozen vegetables baked in a cheesy cream sauce.
tablespoons butter or margarine
green onions, cut into 1/2-inch pieces (1/2 cup)
tablespoons all-purpose flour
cup shredded Swiss cheese (4 oz)
bag (1 lb) frozen broccoli, carrots & cauliflower, cooked, drained
cup crushed round buttery crackers
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.
Stir in flour, salt and pepper. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly and thickened. Remove from heat.
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.
Bake 25 to 30 minutes or until topping is golden brown and casserole is bubbly.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.