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Fresh Vegetable Casserole
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Fresh Vegetable Casserole
YIELD Makes 4 to 6 servings
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INGREDIENTS
| 8 | small new potatoes |
| 8 | baby carrots |
| 1 | small head cauliflower, broken into florets |
| 4 | stalks asparagus, cut into 1-inch pieces |
| 3 | tablespoons butter |
| 3 | tablespoons all-purpose flour |
| 2 | cups milk |
| Salt | |
| Black pepper | |
| 3/4 | cup (3 ounces) shredded Cheddar cheese |
| Chopped fresh cilantro | |
PREPARATION:
- Steam vegetables until crisp-tender. Arrange vegetables in buttered 2-quart casserole. Preheat oven to 350°F.
- To make sauce, melt butter in medium saucepan over medium heat. Stir 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 cilantro. Bake 15 minutes or until heated through.
This recipe appears in:
Vegetable Side Dish
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