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Individual Vegetable Casseroles




Source of Recipe


WW Boards


Recipe Introduction


2 Servings; 6 Points per serving



List of Ingredients




1 Small Zucchini, cut into 1/2" slices
1/4 Cup Green Pepper, chopped
1/3 Cup Broccoli Florets
1 Medium Carrot, julienned
1 Medium Potato, peeled, cooked and cubed
2 Tablespoons Margarine, reduced calorie
2 Tablespoons All-purpose Flour
3/4 Cup Milk, Skim
1/4 Teaspoon Garlic Salt
1/8 Teaspoon Pepper
1/4 Cup Cheddar Cheese, Lowfat, shredded
1 Tablespoon Fresh Parsley, minced
1 Tablespoon Walnuts, chopped


Recipe



In a saucepan over medium heat, cook zucchini, green pepper, broccoli and carrot in boiling water until crisp-tender; drain. Stir in the potato.

Spoon into two-greased ovenproof 10-oz custard cups or casseroles. In a saucepan, melt the butter; stir in flour, milk, garlic salt and pepper until smooth. Cook for 2-3 minutes, gradually adding the cheese in small amounts; cook and stir until cheese is melted.

Pour over vegetables. Sprinkle with with parsley and walnuts. Bake, uncovered, at 350° for 20-25 minutes or until sauce is bubbly.