Mixed Vegetable Casserole

Mixed Vegetable Casserole

Yield: 10 Servings

Source: 5 a Day For Better Health

Ingredients


 * 1 (10 Ozs.) Package Frozen Lima beans, Thawed
 * 1 (10 Ozs.) Package Frozen Cauliflower, Thawed
 * 1 (10 Ozs.) Package Frozen Peas, Thawed
 * 1 (10 Ozs.) Package Frozen Cut green beans, Thawed
 * 1 (8 Ozs.) Package Frozen Whole Mushrooms, Thawed
 * 1/4 Cup butter, Unsalted
 * 1/2 Cup All Purpose flour
 * 1 Tsp. Dry mustard
 * 2 Cups Skim milk
 * 2 Cups Light & Fat-Free chicken broth
 * 2 Tbsps. Prepared Horseradish
 * 1/8 Tsp. Tabasco
 * 2 Cups Breadcrumbs

Directions

Cook Vegetables Per Package Directions. Drain And Place InShallow Casserole.

In Saucepan, Over Low Heat, Melt butter. Add flour And DryMustard. Slowly Stir in milk And chicken broth. Cook, StirringOften, Until Smooth And Thickened. Stir in Horseradish And Tabasco.Pour Evenly Over Vegetables. Top With Breadcrumbs.Bake at 400f For 20 Minutes or Until Breadcrumbs Are Golden Brown.

Nutritional Information Per Serving:
 * 243 Calories; 23% Percent Calories From Fat; 6.4g Total Fat,
 * 10.3g Protein; 36.8g Carbohydrates; 5.5g Dietary Fiber,
 * 356 mg Sodium; 13 mg Cholesterol

contributed by

 * Catsrecipes Y-Group