Garden Vegetable Casserole

Recipe Ingredients

6 cups	1422ml	Cubed unpeeled round red potatos - (2 pounds)
1 cup	110g / 3.9oz	Diagonally sliced carrot
1 cup	160g / 5.6oz	Sliced fresh green beans - (2-inch)
2 tablespoons	30ml	Margarine
1/2 cup	31g / 1.1oz	Chopped onion
1/4 cup	15g / 0.5oz	All-purpose flour
2 1/2 cups	592ml	Skim milk
1 1/2 cups	219g / 7.7oz	Shredded reduced-fat sharp cheddar cheese - (6 ounces)
		Divided
1 teaspoon	5ml	Dried whole dillweed
1 teaspoon	5ml	Dried whole marjoram
1 teaspoon	5ml	Dried whole basil
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/4 teaspoon	1.3ml	Dry mustard
1 cup	237ml	Sliced zucchini
		Vegetable cooking spray
1		Unpeeled tomato - thinly sliced (large)

Recipe Instructions

Cook potato in boiling water 8 minutes or until crisp-tender; drain and set aside.

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.

Melt margarine in a medium saucepan over medium heat; add onion, 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.

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 350F 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).

Source:
Cooking Light, July/Aug 1993, page 71

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