Recipe: Garden Vegetable Casserole
For 1 Persons
Category: Speciality
6 tb CREAM OF WHEAT Cereal, see
-note
1/4 c All purpose flour
3 tb Grated Parmesan cheese
2 tb Margarine
1 c Frozen small whole onions,
-(about 1/2 16-ounce bag)
1 Bag frozen mixed vegetables,
-(16-ounce), thawed and
-drained, (broccoli,
-cauliflower and carrots)
1 c Skim milk
3/4 c Lower sodium chicken broth
1/2 ts Dried thyme leaves
1 ds Ground red pepper
Note: (1/2-minute, 2 1/2-minute or 10-minute stovetop cooking)
In small bowl, combine 4 tablespoons cereal, 3 tablespoons flour and
Parmesan cheese; cut in margarine until mixture resembles course crumbs.
Set aside.
In greased 2-quart casserole, mix onions and vegetables. In medium
saucepan, over medium-high heat, heat milk and chicken broth to a boil;
slowly stir in remaining cereal. Cook and stir until slightly thickened,
about 1 to 3 minutes. Remove some broth mixture and blend with remaining
flour; stir back into pan and cook until thickened. Stir in thyme and red
pepper; pour over vegetables, stirring to blend.
Sprinkle crumb topping over vegetables. Bake at 375?F for 20 to 25 minutes
or until golden and mixture bubbles around edge.
NOTES : Makes 8 servings
Recipe by: Nabisco Cream of Wheat web page Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Cathy
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