Vegetable Casserole
 
Recipe By : 
Serving Size : 6 Preparation Time :0:00 
Categories : Carrot Casserole 
Celery Green beans 
Peas Vegetable 
 
 
  amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
3/4 cup  Peas -- thawed if necessary
3/4 cup  Carrots -- cooked
3/4 cup  Green Beans -- cooked
3/4 cup  Celery -- diced and cooked
2 Tbsp  Grated Onion
1-1/2 cup  White Sauce -- medium
1/2 cup  Bread Crumbs -- buttered
 
Arrange vegetables in layers in greased casserole. Sprinkle each layer with 
grated onion. Pour white sauce over vegetables. Sprinkle with buttered crumbs 
and a dash of paprika. 
Bake at 375 for 25 minutes or until browned. 
 
Description: "Peas, carrots, green beans, celery in white sauce" 
Cuisine: "Side dish" 
Source: "Women's Home Companion Cook Book" 
- - - - - - - - - - - - - - - - - - - 
 
Per Serving (excluding unknown items): 88 Calories; 2g Fat (19.3% calories from 
fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 267mg 
Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fat. 
 
NOTES : Can substitute 1 can of cream of mushroom soup diluted with 1/3 cup milk 
for white sauce. 
 
 
 
(ID: 80750) Mirror: rec.food.recipes: Thu, Aug 22, 2002


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