Layered Vegetable Casserole: Ggpj36a
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
Ingredients
- 1cupmilk -- skim
- 2tablespoonflour -- whole wheat
- 1/4teaspoonmustard -- dry
- 1/2teaspoongarlic -- powder
- 1/4teaspoonpepper -- white
- 1teaspoonveg. seasoning -- salt-free
- 1cupricotta -- skim-milk cheese
- 20ouncebroccoli -- defrosted flowerets
Directions
- 1
1 cup Milk -- skim 2 tablespoon Flour -- whole wheat 1/4 teaspoon Mustard -- dry 1/2 teaspoon Garlic -- powder 1/4 teaspoon Pepper -- white
- 2
Seasoning -- salt-free 1 cup Ricotta -- skim-milk cheese 20 ounce Broccoli -- defrosted flowerets 1 Pepper -- red or green sweet Pepper-seed
- 3
Add mustard, garlic pwoder, pepper and vegetable seasoning
- 4
Place over medium heat and stir until mixture coats spoon
- 5
Add Ricotta cheese to sauce and whisk until smooth
- 6
Combine broccoli, peppers, zucchini, onion and carrots
- 7
Place half the vegetables in 1 1/2 quart casserole dish, and top with half the sauce
- 8
Mix bread brumbs, Parmesan cheese and pecans together