Garden Vegetable Casserole
Ingredients
- 3 large red potatoes, peeled and sliced
- 4 large carrots, peeled and sliced
- ¾ lb. green beans, snapped
- 4 yellow squash, sliced
- 2 ½ c. shredded Monterey Jack (can use reduced fat to lower calories and fat)
- 2 ½ c. milk (can use skim)
- ½ c. flour
- Paprika
Instructions
- Steam all vegetables until tender.
- Preheat oven to 350 degrees.
- Coat a 3 quart casserole with no stick cooking spray and layer potatoes on the bottom. Sprinkle with all but ½ c. of the shredded cheese.
- Top cheese with remaining vegetables.
- In a small saucepan, combine milk and flour with whisk and cook over low heat until thickened to make a white sauce. Season to taste. Pour over top of layered vegetables.
- Top with remaining cheese. Sprinkle with paprika.
- Bake at 350 degrees for 25-30 min.
