fresh vegetable casserole

Name: Fresh Vegetable Casserole
Prep time: 25 min
Cook time: 15 min
Yield: 4
Cuisine: American
Ingredients: 8 small new potatoes, scrubbed; 8 small baby carrots; 1 small cauliflower, broken into florets; 4 - stalks of asparagus, cut into 1-inch pieces; 3 tablespoon(s) margarine or butter; 3 tablespoon(s) all purpose flour; 2 cup(s) milk ( i use 2%); - salt and pepper (to taste); 3/4 cup(s) shredded chedder cheese; - chopped fresh cilantro ( amount is your preference)

(1 RATING)

65 Pinches 1 Photo

Nancy Allen

Wentzville, MO

Updated on Jul 16, 2012

This is a side dish that is cheesy and full of flavor from the freshly cut vegetables & Fresh cilantro!

Rate

prep time 25 Min

cook time 15 Min

method Bake

yield 4 to 6 Sevings

Ingredients

8 small new potatoes, scrubbed
8 small baby carrots
1 small cauliflower, broken into florets
4 - stalks of asparagus, cut into 1-inch pieces
3 tablespoons margarine or butter
3 tablespoons all purpose flour
2 cups milk ( i use 2%)
- salt and pepper (to taste)
3/4 cup shredded chedder cheese
- chopped fresh cilantro ( amount is your preference)

How To Make fresh vegetable casserole

Step 1

Preheat oven to 350 degrees. Cook vegetables until crisp-tender. Arrange vegetables in greased 2-quart casserole.

Step 2

To make the sauce, melt margarine in medium saucepan over medium heat. Stir in flour until smooth; cook 2 Minutes. Gradually stir in milk. Cook until thickened, stirring constantly. Season to taste with salt and pepper. Add cheese, stirring constantly until cheese is melted.
Step 3

Pour sauce over vegetables and sprinkle with cilantro. Bake 15 Minutes or until heated through.
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