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Fresh vegetable casserole

Fresh vegetable casserole
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • milk - 2 c
  • salt - 1/2 tsp
  • cornstarch - 3 Tbsp
  • lemon juice - 2 Tbsp
  • pepper - 1/8 tsp
  • grated Parmesan cheese - 1/3 c
  • soft bread crumbs
  • chopped parsley - 2 Tbsp
  • corn oil margarine - 1/4 c
  • corn oil margarine, melted - 3 Tbsp
  • broccoli flowerets, cooked tender-crisp and drained - 3 c
  • sliced carrots, cooked tender-crisp and drained - 2 c
  • small mushrooms, parboiled 1 to 2 minutes and drained - 1/2 lb
  • small white onions, parboiled 2 to 3 minutes and drained - 2 c

How to make fresh vegetable casserole:

Crumb Topping:3/4 c. soft bread crumbs1/3 c. grated Parmesan cheese3 Tbsp. corn oil margarine, melted In 2-quart shallow baking dish, toss together well the drained vegetables.

In a 2-quart saucepan, stir together the cornstarch, salt and pepper. Stir in milk until smooth. Add margarine, stirring constantly. Bring to a boil over medium heat and boil 1 minute. Remove from heat. Stir in lemon juice and parsley. Spoon over vegetables. Sprinkle with Crumb Topping. Bake at 350° for 25 to 30 minutes or until vegetables are tender. Serves 8.

Crumb Topping: In small bowl, stir together the bread crumbs, cheese, parsley and melted margarine. Makes about 1 1/4 cups.

Recipe categories: Vegetables, Main dish, Casseroles.

Rating:
Fresh vegetable casserole
3.4
Average rating: 3.4 of 5, total votes: 9
Cook. Time: PT25M
Total Time: PT25M


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Related ingredients:
sugar, butter, ground beef, corn, bag frozen hash browns, cans baked beans, to 10 potatoes, can vacuum-packed shoepeg whole kernel corn, drained, medium to large eggplant, cubed, stems broccoli use only the heads
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