Spring Veggie Casserole

[Guest guest]

Spring Veggie Casserole

 

8 small new potatoes

1 small cauliflower, cut into florets

8 baby carrots

4 asparagus spears, trimmed and cut into 1 " pieces

3 TB butter

3 TB all purpose flour

2 cups milk

Salt

Ground black pepper, to taste

3/4 cup shredded Cheddar cheese

Chopped fresh parsley

 

Bring a 2 quart sauce pan of water to a boil over high heat. Add the

potatoes; cover and return to

a boil. Reduce the heat to low. Simmer until the potatoes are tender, about

10 minutes. Remove

the potatoes with a slotted spoon and set aside. Repeat the cooking process

with the cauliflower,

carrots and asparagus, cooking just until crisp tender.

 

Preheat the oven to 350º F. Lightly grease a 2 quart casserole with butter or

spray with nonstick

cooking spray.

 

Melt the butter in a medium sauce pan over medium heat. Stir in the flour

until smooth. Gradually

stir in the milk. Cook, stirring constantly, until thickened. Season to taste

with salt and black pepper.

 

Add the cheese, stirring until melted.

 

Arrange the vegetables in the buttered casserole. Pour the sauce over the

vegetables and sprinkle with

the parsley. Bake until heated through, about 15 minutes.

 

Serves: 6.

 

Nutrition Information:

Per serving = 54 Calories, 12 g Protein, 14 g Fat (8 g saturated),

47 g Carbs, 259 mg Sodium, 41 mg Cholesterol, 5 g Fiber.