Vegetable Medley in Sauce
Remember not to over cook the veggies..you want them crunchy crisp too.
1/4 conion, diced
3 ccauliflower, small florets
1 cbroccoli florets
2 mediumzucchini,sliced with skin on 1/4"
1 smallpiece ginger peeled about 1 "
1 pkg.09 oz hollandaise sauce mix
1 cshredded mexican style 4 cheeses
28ritz buttery crackers,crushed
How to Make Vegetable Medley in Sauce
- Place all the vegetables and ginger in a small kettle or sauce pan that will hold them.
Cover with water and place over medium heat,cover with lid.
Cook for 8 minutes.
Drain and put back in pan...set aside covered.
- Make the sauce..
In a small saucepan whisk together the hollanndaise sauce mix, milk and butter. Whisk until well blended over medium heat. When starting to thicken, turn heat to simmer while still stirring. Remove from heat and add the cheese.. Use a spatula to blend together well.
- Butter a 10 inch casserole dish and set aside.
Pour cheese mixture over vegetable in pan. Stir gently.
Pour mixture into prepared casserole dish and sprinkle cracker crumbs over top. Spray crackers with buttery cooking spray.