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Veggies: Fall Veggie Casserole

Source of Recipe

justmecookin.com


List of Ingredients

5 tablespoons margarine or butter
1 jumbo onion, sliced
2 garlic cloves, crushed
1 small rutabaga, peeled, quartered, and thinly sliced
6 medium-size carrots, peeled and thinly sliced
6 medium-size parsnips, peeled and thinly sliced
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon ground nutmeg
2 1/2 cups milk
1/4 cup grated parmesan cheese


Recipe

Preheat oven to 375 degrees F. In nonstick 10-inch skillet over medium heat, melt 3 tablespoons margarine or butter. Add onion and garlic, cook 15 to 20 minutes until onion is golden brown and tender, stirring occasionally.

In shallow 2 1/2-quart casserole, toss rutabaga, carrots, parsnips, and onion mixture. Cover and bake 45 minutes or until vegetables are fork-tender.

After vegetables have baked 30 minutes, prepare sauce: In 2-quart saucepan over medium heat, melt remaining 2 tablespoons margarine or butter, stir in flour, salt, pepper, and nutmeg until blended, cook 1 minute. Gradually stir in milk and cook, stirring constantly, until sauce boils and thickens.

Remove cover from baking dish. Stir sauce into vegetables, sprinkle with Parmesan. Bake, uncovered, 15 minutes longer or until bubbly and golden.