Creamed Vegtable Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 143.0
- Total Fat: 7.5 g
- Cholesterol: 21.1 mg
- Sodium: 346.3 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 2.7 g
- Protein: 8.0 g
View full nutritional breakdown of Creamed Vegtable Casserole calories by ingredient
Introduction
Cauliflower, green beans, carrots and onions in cream sauce Cauliflower, green beans, carrots and onions in cream sauceNumber of Servings: 8
Ingredients
-
1 small head of cauliflower
1 1/2 cups sliced carrots
1 1/2 cups fresh green beans
1 cup chopped onion
1 cup half and half
1 cup shredded parmesan cheese
1/4 tsp salt
1/4 tsp pepper
2 TBLS flour
Directions
Place chopped vegetables in large frying pan with 1 1/2 cups salted water and steam for 15 minutes until just tender but not limp. Drain the water and reserve the liquid.
Place cooked vegetables in a large glass baking dish.
In a saucepan combine two tbls of flour with some of the reserved liquid stir until smooth and bubbly. ADD the half and half and enough of the reserved liquid to make a smooth sauce bring to a boil stirring until thickened. Add salt and pepper to taste. Pour over the vegetables in the baking dish. Sprinkle the top with the parmesan cheese. Bake in preheated over at 350 degrees until the cheese is melted an the vegetables are heated through, Makes 12 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MBEHRENS45.
Place cooked vegetables in a large glass baking dish.
In a saucepan combine two tbls of flour with some of the reserved liquid stir until smooth and bubbly. ADD the half and half and enough of the reserved liquid to make a smooth sauce bring to a boil stirring until thickened. Add salt and pepper to taste. Pour over the vegetables in the baking dish. Sprinkle the top with the parmesan cheese. Bake in preheated over at 350 degrees until the cheese is melted an the vegetables are heated through, Makes 12 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MBEHRENS45.