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Scalloped Vegetables

Source of Recipe


From "Family Circle's All Time Favorite Recipes"






List of Ingredients



• 3 to 4 carrots, thinly sliced (2 cups)
  
• 2 pounds all-purpose potatoes, peeled and sliced (4-1/2 cups)
  
• 2 large onions, thinly sliced
  
• 1/2 tsp salt
  
• 4 strips bacon
  
• 1/2 cup water
  
• 1/2 cube chicken bouillon
  
• 1-1/4 cups milk
  
• 1/3 cup grated Parmesan cheese
  
• 1/2 tsp dried rosemary, crumbled
  
• 1/2 tsp black pepper
  
• 1/4 cup all-purpose flour
  
• 1/2 cup fresh bread crumbs (1 slice bread)
  
• 1 cup shredded Cheddar cheese (4 ounces)
  






Instructions



1. Steam carrots, potatoes and onions, seasoned with salt, in a steamer basket over gently boiling water 15 minutes or just until tender. Drain.
   
   
2. Meanwhile, cook bacon in a skillet until crisp. Drain on paper toweling; reserve 1 tablespoon bacon fat. Crumble bacon; add to vegetables.
   
   
3. Coat a shallow 2-quart baking dish with nonstick cooking spray. Spread vegetable mixture in dish. Heat oven to 375° F.
   
   
4. Bring water to boiling in a small saucepan. Add bouillon cube and stir until dissolved. Stir in 3/4 cup milk, all but 2 tablespoons Parmesan, rosemary, and pepper. Pour over vegetable mixture. Bake, loosely tented with aluminum foil, in heated 375° oven 25 minutes.
   
   
5. Whisk together flour and a little of the remaining milk in a small bowl until smooth and no lumps remain. Whisk in remaining milk. Pour over casserole. Toss together bread crumbs, remaining 2 tablespoons Parmesan, and reserved bacon fat in a small bowl. Sprinkle mixture evenly over casserole. Bake, uncovered, 20 to 25 minutes or until hot and bubbly. Sprinkle top with Cheddar cheese; bake another 5 minutes or until cheese is melted.
   
   Makes 6 servings.