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Spring Vegetable Casserole
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A picture of Spring Vegetable Casserole.

Spring Vegetable Casserole

Stephanie Goldman
Stephanie Goldman @cook_3867977
Burns Flat, Oklahoma

Spring Vegetable Casserole

Stephanie Goldman
Stephanie Goldman @cook_3867977
Burns Flat, Oklahoma
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Ingredients

15 minutes
6 servings
  • 4russet potatoes, cut into 8 pieces each
  • 1small cauliflower, cut into florets
  • 7carrots, cut into smaller pieces, about baby carrot size
  • 1 canfrench cut green beans, drained
  • 3 tbspbutter
  • 3 tbspall-purpose flour (can use gluten-free flour as well)
  • 2 cupsmilk of your choice
  • salt
  • pepper
  • 1 cupshredded cheddar cheese (3 oz)
  • chopped fresh parsley
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Steps

15 minutes
  1. 1

    To cook vegetables, bring 1 inch of water to a boil in a pot over high heat. Add potatoes. Boil for 10-12 minutes or until tender. Use slotted spoon to remove & set aside. Repeat cooking process with the cauliflower & carrots, cooking separately just until crisp tender.

  2. 2

    Preheat oven to 350ºF. Spray a 2 qt casserole with nonstick cooking spray. Arrange vegetables in prepared casserole dish.

  3. 3

    For sauce, melt butter in medium saucepan over medium heat. Stir in flour until smooth. Gradually stir in milk. Cook until thickened, stirring constantly. Season to taste with salt & pepper. Add cheese, stirring until cheese is melted.

  4. 4

    Pour sauce over vegetables & sprinkle with chopped parsley. Bake until heated through, about 15 minutes.

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Stephanie Goldman
Stephanie Goldman @cook_3867977
on May 29, 2017 23:50
Burns Flat, Oklahoma

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Keywords

Casserole Cauliflower Pepper Green Bean Butter Carrot Cheese Potato Cheddar

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