 |
Fresh Vegetable Casserole Recipe | |
Vegetable | |
|
Ingredients:
8 small mew potatoes8 baby carrots 1 small cauliflower, broken into florets 4 stalks asparagus, cut into 1-inch pieces 3 tablespoons butter or margarine 3 tablespoons all-purpose flour 2 cups milk Salt pepper 3/4 cup(3 oz.)shredded Cheddar cheese Chopped fresh cilantro
Directions:
Cook vegetables until crisp-tender. Arrange vegetables in buttered 2-quart casserole. To make sauce, melt butter in medium saucepan over medium heat. Stir in flour until smooth. Gradually stir in milk. Cook until thickened, stirring constantly. Season to taste with salt and pepper. Add cheese, stirring until cheese is melted. Pour sauce over vegetables and sprinkle with cilantro. Bake in preheated oven 15 minutes or until heated through.Makes 4-6 servings | |