| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Casserole |
4 |
Servings |
INGREDIENTS
|
|
Sliced onions- scallions; leeks; whatever you have–equivalent to 4 medium onions |
| 8 |
oz |
Mushrooms (I used ordinary; but you could mix varieties) |
| 1 |
c |
Vegetable bouillon |
| 2 |
tb |
Flour |
| 1 |
ts |
Kitchen Bouquet (optional) |
| 1 1/2 |
c |
Fat-free croutons |
| 1 |
oz |
Shredded reduced-fat cheddar |
| 3 |
tb |
Fat-free grated "Parmesan" |
|
|
Sprinkle of paprika |
INSTRUCTIONS
TOPPING
From: "J.S. Stabile" <stabile@pcix.com>
Date: Sat, 27 Jul 1996 13:03:04 -0400
I found an assortment of fresh young onions at my farmstand and decided to
adapt an old recipe. I hope you like it: Put vegetables in casserole dish.
Mix together bouillon, flour and Kitchen Boquet, then pour over vegetables.
Stir in croutons. Top with cheddar "Parmesan" and paprika. Bake 20-30
minutes @350.
fatfree digest V96 #207
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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