| Fresh Vegetable Casserole
Originally posted ny Jeannie in March 2003 WFD Thread
Fresh Vegetable Casserole
8 small new potatoes
8 baby carrots
1 small cauliflour broken into florets
4 stalks asparagus..cut in 1 inch pieces
or.. use stringbeans or you can add stringbeans as well
3 T butter or margarine
3 T all purpose flour
2 cups milk
salt and pepper
3/4 cup (3 ounces) shredded cheddar cheese
chopped fresh parsley or if you prefer, cilantro
Preheat oven to 350
Cook vegetables until crisp tender. Arrange in a 2 qt buttered casserole.
To make sauce, melt butter in a medium sauce pan over medium heat. Sir 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 parsley or cilantro.
Bake for 15 minutes or until heated through.
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