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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Vegetables and cheese....need I say more. Ingredients:
3/4 cup red potatoes, cubed and unpeeled |
2 cups broccoli florets |
1 cup cauliflower floret |
2 teaspoons margarine |
1 cup mushroom, sliced |
1 tablespoon all-purpose flour |
1 cup half-and-half |
1/2 cup swiss cheese, shredded |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon hot pepper sauce (optional) |
1/8 teaspoon ground nutmeg |
1/4 cup parmesan cheese, grated |
Directions:
1. Place potato in medium saucepan; cover with cold water. Bring water to boil. Reduce heat; cover and simmer 10 minutes. Add broccoli and cauliflower; cover and cook about 5 minutes or until all vegetables are tender. Drain; remove vegetables and set aside.
2. Melt margarine in same pan over medium-low heat. Add mushrooms. cook and stir 2 minutes. Stir in flour; cook 1 minute. Slowly stir in half and half; cook and stir until mixture thickens. Remove from heat. Add Swiss cheese, stirring until melted. Stir in salt, pepper, hot pepper sauce, if desired, and nutmeg.
3. Preheat broiler. Spray small shallow casserole with nonstick cooking spray.
4. Arrange vegetables in single layer in prepared casserole. Spoon sauce mixture over vegetables; sprinkle with Parmesan cheese.
5. Place casserole under broiler until cheese melts and browns, about 1 minute.
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