Florence FennelSubmitted by: BOSSMOMMY
IntroductionI used to make a macaroni casserole that I loved. A change of diet made me rethink that recipe and this was what I came up with. Lots of flavor and nutritious. I used to make a macaroni casserole that I loved. A change of diet made me rethink that recipe and this was what I came up with. Lots of flavor and nutritious.
1 Tbs. butter
1 Tbs. flour
1 cup soy milk ( can also use regular milk)
3 Tbs. grated Soy cheese (or Swiss or Gruyer)
1 Tbs. grated Parmesan cheese
1/2 teaspoon mild prepared mustard, preferably Dijon-type
Salt and pepper to taste
2 large roots
1/2 recipe Mornay (Cheese) sauce
1/2 pkg. frozen 10 oz. mixed vegetable
2 cups diced ham
1/2 cup freshly grated Parmesan cheese
1/2 cup fine fresh bread crumbs
1/4 cup melted butter
Melt butter in a small saucepan; remove from heat. add flour; stir with wire whisk. Return to moderate heat. Add milk gradually; stire constantly until thickened. Add remaining ingredients.
Trim fennel; wash thoroughly in cold water. Cook stalks in boiling, salted water to cover about 35 min. until just tender; drain well. Cut into 2" lengths.
Place 1/2 of Mornay Sauce over bottom of greased casserole. Place fennel, ham and mixed vegetables over sauce; spoon remaining sauce over fennel.
Mix cheese and bread crumbs; sprinkle over sauce. Pour butter over top. Bake in preheated 350 o F oven about 15 to 20 min. until lightly browned.
Yield about 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BOSSMOMMY.