Cheese-vegetable casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | slices | Bread, white |
| 8 | ounces | Cheese slices, American |
| ¼ | cup | Butter (or marg.) |
| 1 | tablespoon | Flour, all-purpose |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Mustard, dry |
| dash | Black pepper | |
| 2 | cups | Milk |
| 1 | can | Carrots, diced; drained 20oz |
| 10 | ounces | Broccoli; cooked |
Directions
Paprika
Trim crusts from bread; place crusts in a 1-½ quart casserole dish, and set aside.
Make 3 sandwiches, using 1 slice of cheese in each; cut each sandwich in half diagonally. Cut remaining 5 slices of cheese into small pieces; set aside.
Melt butter in a large saucepan over medium heat; stir in flour and cook 1 minute, stirring constantly. Remove from heat; blend in salt, mustard, and pepper. Add milk gradually and cook over medium heat, stirring constantly, until sauce comes to a boil.
Add pieces of cheese to sauce, and stir until cheese melts; add vegetables. Pour mixture over crusts in casserole dish; stand sandwiches in sauce with points up. Sprinkle wiht paprika. Bake at 350 degrees for 30 minutes or until sauce is bubbly.
SOURCE: Southern Living Magazine, May, 1974. Typed for you by Nancy Coleman.
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