| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Swiss |
Vegetables, Pasta |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Flour |
| 3 1/2 |
c |
1% milk |
|
pn |
Nutmeg |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Grated Parmesan |
| 1/4 |
ts |
Tabasco |
| 1 |
lb |
Lasagna noodles, cooked |
| 1 |
lb |
Bag broccoli, thawed and |
|
|
Chopped |
| 2 |
c |
Shredded Swiss cheese |
INSTRUCTIONS
Combine flour and 1/2 cup milk until smooth. Add remaining milk and bring
to a boil. Cook until thickened, about 1 minute. Take of heat; stir in
nutmeg, salt, pepper, Parmesan and Tabasco. Set aside 1 cup for topping.
Put 2 layers of noodles in bottom of 13X9X2" baking dish. Cover with half
the broccoli, 3/4 cup Swiss cheese, and half the white sauce. Repeat. Top
with a single layer of noodles and reserved white sauce. Sprinkle with
remaining Swiss cheese.
Bake at 350F. 35 minutes. Let cool 15 minutes before serving.
Per serving: 389 cal., 22gpro., 11g fat, 51g carb., 467mg sod., 33mg chol.,
2 2/3 starch/bread, 1 1/3 meat, 3/5 vegetable, and 1 fat exchanges.
Family Circle 8-8-95.
Shared by Carolyn Shaw 1/96
Posted to MM-Recipes Digest V3 #323
Date: Sun, 24 Nov 1996 20:47:05 -0500
From: BobbieB1@aol.com
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”