Fresh Vegetable Casserole


8 small new or red potatoes

8 baby carrots

1 small head cauliflower, broken into florets

4 stalks asparagus, cut into 1-inch pieces

3 tablespoons butter or margarine

3 tablespoons all-purpose flour

2 cups milk

salt and black pepper

¾ cup(3 ounces) shredded Cheddar cheese

(or cheese of your choice)

Chopped fresh cilantro (optional)

Directions: Preheat oven to 350º F. Cook vegetables until crisp-tender. Butter 2 quart casserole. Arrange vegetables in prepared casserole. Melt butter in medium saucepan over medium hear. Stir in flour until smooth. Gradually stir in milk. Cook until thickened, stirring constantly. Season to taste with salt and pepper. Add cheese, stirring until cheese is melted. Pour cheese sauce over vegetables and sprinkle with cilantro. Bake 15 minutes or until heated through.

Makes 4-6 servings.

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