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How To make Layered Vegetable Casserole: Ggpj36a

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1 cup Milk

skim
2 tablespoon Flour :

whole wheat
1/4 teaspoon Mustard

dry
1/2 teaspoon Garlic :

powder
1/4 teaspoon Pepper

white
1 teaspoon Veg. Seasoning :

salt-free
1 cup Ricotta -- skim-milk cheese
20 ounce Broccoli

defrosted flowerets
1 Pepper :

red or green sweet
Pepper-seeded cut in slivers 2 Zucchini

cut in 1/4" sliced
1 cup Onion :

chopped
3 Carrots

thinly sliced
1/4 cup Bread crumbs :

dried Italian
2 tablespoon Parmesan

Grated cheese
1/4 cup Pecans :

chopped
In small saucepan, blend milk with flour until smooth. Add mustard, garlic pwoder, pepper and vegetable seasoning. Place over medium heat and stir until mixture coats spoon. Add Ricotta cheese to sauce and whisk until smooth. Combine broccoli, peppers, zucchini, onion and carrots. Place half the vegetables in 1 1/2 quart casserole dish, and top with half the sauce. Repeat.. Mix bread brumbs, Parmesan cheese and pecans together. Sprinkle over casserole. Bake in preheated 375F oven for 25 minuets. Calories: 77 Protein 6g/Fat 2g/Carbohydrate 10g/Fiber 2.9 g/Sodium 113 mg/Calcium 76mg/Vitamin A 603RE/Vitamin C35mg/Iron .8mg

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