Layered Vegetable Casserole
By: Anonymous
Published: Thursday, December 31, 2009 - 11:25pm

Ingredients




1 cup Milk -- skim
2 tablespoons Flour -- whole wheat
1/4 teaspoon Mustard -- dry
1/2 teaspoon Garlic -- powder
1/4 teaspoon Pepper -- white
1 teaspoon Veg. Seasoning -- salt-free
1 cup Ricotta -- skim-milk 
20 ounces Broccoli -- defrosted
Flowerets
1 Pepper -- red or green
Sweet
inch Pepper-seeded cut
Slivers
2 Zucchini -- cut in 1/4"
Sliced
1 cup Onion -- chopped
3 Carrots -- thinly sliced
1/4 cup Bread crumbs -- dried
Italian
2 tablespoons Parmesan -- Grated cheese
1/4 cup Pecans -- chopped





Preparation

1 In small saucepan, blend milk with flour until smooth. Add mustard, garlic pwoder, pepper and vegetable seasoning. Place over medium heat and stir until mixture coats spoon. Add Ricotta cheese to sauce and whisk until smooth. Combine broccoli, peppers, zucchini, onion and carrots. Place half the vegetables in 1 1/2 quart casserole dish, and top with half the sauce. 2 Repeat.. Mix bread brumbs, Parmesan cheese and pecans together. Sprinkle over casserole. Bake in preheated 375F oven for 25 minuets. 


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Preparation

 1  In small saucepan, blend milk with flour until smooth. Add mustard, garlic pwoder, pepper and vegetable seasoning. Place over medium heat and stir until mixture coats spoon. Add Ricotta cheese to sauce and whisk until smooth. Combine broccoli, peppers, zucchini, onion and carrots. Place half the vegetables in 1 1/2 quart casserole dish, and top with half the sauce.  2  Repeat.. Mix bread brumbs, Parmesan cheese and pecans together. Sprinkle over casserole. Bake in preheated 375F oven for 25 minuets.