"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mixed Vegetable Casserole Recipe

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This recipe for Mixed Vegetable Casserole, by , is from The Drummer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris
Added: Sunday, October 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 Medium carrots, sliced (about 1 1/2 cups)
8 ounces green beans, cut into 1-inch pieces
1/2 small head cauliflower, separated into flowerets (about 2 cups)
1 small onion, sliced
2 tablespoons margarine or butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup whipping cream
1/4 cup grated Parmesan cheese

Directions:
Directions:
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add carrots, beans, cauliflower and onion. Heat to boiling; reduce heat. Cover and simmer until tender. 12 to 15 minutes. Drain vegetables, reserving liquid. Place vegetables in ungreased oblong baking dish, 11 x 7 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches.

Heat margarine over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

Stir in 1 cup of the reserved liquid and the whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Pour sauce over vegetables; sprinkle with cheese.

Set oven control to broil and/or 550 . Broil until top is light brown and bubbly, 3 to 5 minutes.

Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
This delightful recipe from Scandinavia makes a colorful addition to a party menu and can be prepared several hours in advance. Add sauce and place under broiler just before serving.

 

 

 

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