Name: Garden Vegetable Casserole
Ingredients: 6 c Cubed; unpeeled round red potato (about 2 pounds); 1 c Diagonally sliced carrot; 1 c (2-inch) sliced fresh green beans; 2 tb Margarine; 1/2 c Chopped onion (+2 cloves minced garlic, if desired); 1/4 c All-purpose flour; 2 1/2 c Skim milk; 1 1/2 c (6 ounces) shredded reduced-fat sharp Cheddar cheese, divided; 1 ts Dried whole dillweed; 1 ts Dried whole marjoram; 1 ts Dried whole basil; 1/4 ts Salt; 1/4 ts Pepper; 1/4 ts Dry mustard; 1 c Sliced zucchini; Vegetable cooking spray; 1 lg Unpeeled tomato; thinly sliced

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Vegetables			1	Servings

INGREDIENTS

6	c	Cubed; unpeeled round red potato (about 2 pounds)
1	c	Diagonally sliced carrot
1	c	(2-inch) sliced fresh green beans
2	tb	Margarine
1/2	c	Chopped onion (+2 cloves minced garlic, if desired)
1/4	c	All-purpose flour
2 1/2	c	Skim milk
1 1/2	c	(6 ounces) shredded reduced-fat sharp Cheddar cheese, divided
1	ts	Dried whole dillweed
1	ts	Dried whole marjoram
1	ts	Dried whole basil
1/4	ts	Salt
1/4	ts	Pepper
1/4	ts	Dry mustard
1	c	Sliced zucchini
		Vegetable cooking spray
1	lg	Unpeeled tomato; thinly sliced

INSTRUCTIONS

1. Cook potato in boiling water 8 minutes or until crisp-tender; drain and
set aside.
2. Arrange carrot and green beans in a vegetable steamer; place over
boiling water. Cover and steam 6 minutes or until crisp-tender; drain and
set aside.
3. Melt margarine in a medium saucepan over medium heat; add onion (and
garlic), and saute 3 minutes. Add flour, and cook 1 minute, stirring
constantly. Gradually add milk, stirring constantly. Cook an additional 12
minutes or until thickened and bubbly, stirring constantly. Remove from
heat; stir in 3/4 cup cheese and next 6 ingredients.
4. Combine potato, carrot, green beans, and zucchini in a bowl. Add cheese
sauce; stir gently. Spoon mixture into a 13- x 9- x 2-inch baking dish
coated with cooking spray. Bake, uncovered, at 350 deg for 20 minutes.
Arrange tomato on top of casserole; sprinkle with remaining 3/4 cup cheese.
Bake 5 minutes, or until cheese melts; let stand 5 minutes before serving.
Yield: 8 servings (serving size: 1 cup).
Nutritional Information: CALORIES 244 (27% from fat) / PROTEIN 12.5g / FAT
7.4g (SAT 3.1g, MONO 2.5g, POLY 1.2g) / CARB 33.1g / FIBER 3.3g / CHOL 16mg
/ IRON 1.7mg / SODIUM 316mg / CALCIUM 314mg
From Cooking Light, July/Aug 1993, page 71.
Posted to Digest eat-lf.v097.n174 by Diana Slade <d_slade@acs.org> on Jul
10, 1997

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