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Veggie Casserole Recipe

Veggie Casserole Recipe

6 servings

In this version of a family favorite, savory, herb-seasoned vegetables are topped with toasted bread crumbs and baked. A perfect pot-luck side dish!



1 cup each: sliced leek (white part only), red or green bell pepper

2 teaspoons minced garlic

3 tablespoons flour

1 1/2 teaspoons bouquet garni

2 cups reduced-sodium vegetable broth

1 cup each: cubed, peeled potatoes, sliced yellow summer squash, halved green beans

1/2 cup each: cauliflower florets, frozen peas

Salt and pepper, to taste

3/4 cup fresh bread crumbs

2 tablespoons margarine or butter, melted


Saute leek, bell pepper, and garlic in lightly greased large saucepan 5 minutes. Stir in flour and bouquet garni and cook 1 minute. Add broth and remaining vegetables, heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Pour mixture into 1 1/2-quart casserole, top with combined bread crumbs and margarine. Bake at 350 degrees until crumbs are browned, about 10 minutes.


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