Swiss Vegetable Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 108.5
- Total Fat: 6.1 g
- Cholesterol: 13.3 mg
- Sodium: 169.6 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.9 g
- Protein: 6.1 g
View full nutritional breakdown of Swiss Vegetable Casserole calories by ingredient
Submitted by: SISRN22
Introduction
Great way to get your veggies! Great way to get your veggies!Number of Servings: 8
Ingredients
-
1 bag (1lb) frozen broccoli, carrots and cauliflower
2 TBSPS I can't Believe Its Not Butter
3 TBSPS onions
2 TBSPS flour
1/4 TSP. salt
1/8 TSP. pepper
1.5 cups nonfat milk
1 cup Swiss cheese
1/4 cup cushed Reduced Fat Ritz crackers
Directions
1. Heat oven to 350 degrees. Grease 1-1.5 quart casserole with vegetable spray. Cook frozen veggies as directed on bag, drain.
2. Meanwhile, in 2 quart saucepan, melt margarine over med. heat. Add onions, cook 2-3 mins. stirring frequently, until tender. Stir in four, salt and peppper. Gradually add milk, stirring constantly. Cook, stirring constantly, until mixture is bubbly and thickened. Remvoe from heat.
3. Add 3/4 cup of the cheese, stir until melted. Stir in cooked veggies. Spoon mixture into casserole. Sprinkle with crushed crackers and remaining 1/4 cup cheese.
4. Bake 25-30 mins or until topping is golden brown and casserole is bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user DIALYSISRN.
2. Meanwhile, in 2 quart saucepan, melt margarine over med. heat. Add onions, cook 2-3 mins. stirring frequently, until tender. Stir in four, salt and peppper. Gradually add milk, stirring constantly. Cook, stirring constantly, until mixture is bubbly and thickened. Remvoe from heat.
3. Add 3/4 cup of the cheese, stir until melted. Stir in cooked veggies. Spoon mixture into casserole. Sprinkle with crushed crackers and remaining 1/4 cup cheese.
4. Bake 25-30 mins or until topping is golden brown and casserole is bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user DIALYSISRN.
