Title: Swiss Vegetable Casserole
Categories: Vegetables, Side dish, Casserole
Yield: 8 Servings

2 tb Margarine and butter
6 Green onions, cut in 1/2inch
- pieces (1/2 cup)
2 tb Flour
1/4 ts Salt
1/8 ts Pepper
1 1/2 c Milk
4 oz Shredded Swiss (1 cup)
1 lb Pkg frozen mixed broccoli,
- carrots, and cauliflower,
- cooked, drained
1/4 c Crushed buttery crackers

1. Heat oven to 350 degrees. Grease 1 to 1 1/2-quart casserole. In medium
saucepan, melt margardine over medium heat. Add onions; cook and stir 2 to
3 minutes or until tender.

2. Stir in flour, salt and pepper; mix well. Gradually add milk, stirring
constantly. Cook and stir until mixture is bubbly and thickened. Remove
from heat.

3. Add 3/4 cup of the cheese; stir until melted. Stir in cooked vegetables.
Spoon mixture into greased casserole. Sprinkle with crushed crackers and
remaining 1/4 cup cheese.

4. Bake at 350 degrees for 25 to 30 minutes or until topping is golden
brown and casserole is bubbly.

Nutrition Information Per Serving: 140 Calories, 8 g Fat, 200 mg Sodium

taken from Pillsbury Classic Cookbooks magazine.

Posted to MM-Recipes Digest by Paula on Aug
15, 1998