6 slice bread, white
8 oz cheese slices, american
1/4 cup butter (or marg.)
1 tbsp flour, all-purpose
1/2 tsp salt
1/2 tsp mustard, dry
1 dash black pepper
2 cup milk
1 can carrots, diced, drained 20oz
10 oz broccoli, cooked
A Recipe for
Cheese-Vegetable Casserole
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
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This Recipe for Cheese-Vegetable Casserole is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Cheese-Vegetable Casserole from the recipe cookbook of Recipes-to-go (Meal)
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Paprika
Trim crusts from bread; place crusts in a 1-1/2 quart casserole dish,
and set aside.
Make 3 sandwiches, using 1 slice of cheese in each; cut each sandwich
in half diagonally. Cut remaining 5 slices of cheese into small
pieces; set aside.
Melt butter in a large saucepan over medium heat; stir in flour and
cook 1 minute, stirring constantly. Remove from heat; blend in salt,
mustard, and pepper. Add milk gradually and cook over medium heat,
stirring constantly, until sauce comes to a boil.
Add pieces of cheese to sauce, and stir until cheese melts; add
vegetables. Pour mixture over crusts in casserole dish; stand
sandwiches in sauce with points up. Sprinkle wiht paprika. Bake at
350 degrees for 30 minutes or until sauce is bubbly.
SOURCE: Southern Living Magazine, May, 1974. Typed for you by Nancy
Coleman.
Serves: 4
Cheese-Vegetable Casserole Recipe brought to you by Recipes To-Go