Layered Vegetable Casserole: Ggpj36a

* Exported from MasterCook *

Layered Vegetable Casserole : Ggpj36a

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables Low-Cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Milk -- skim
2 tablespoon 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 cheese
20 ounce Broccoli -- defrosted flowerets
1 Pepper -- red or green sweet
Pepper-seeded cut in slivers
2 Zucchini -- cut in 1/4" sliced
1 cup Onion -- chopped
3 Carrots -- thinly sliced
1/4 cup Bread crumbs -- dried Italian
2 tablespoon Parmesan -- Grated cheese
1/4 cup Pecans -- chopped

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.
Repeat.. Mix bread brumbs, Parmesan cheese and pecans together. Sprinkle over
casserole. Bake in preheated 375F oven for 25 minuets. Calories: 77 Protein
6g/Fat 2g/Carbohydrate 10g/Fiber 2.9 g/Sodium 113 mg/Calcium 76mg/Vitamin A
603RE/Vitamin C35mg/Iron .8mg

- - - - - - - - - - - - - - - - - -