Onion-mushroom casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sliced onions- scallions; leeks; whatever you have--equivalent to 4 medium onions | ||
| 8 | ounces | Mushrooms (I used ordinary; but you could mix varieties) |
| 1 | cup | Vegetable bouillon |
| 2 | tablespoons | Flour |
| 1 | teaspoon | Kitchen Bouquet (optional) |
| 1½ | cup | Fat-free croutons |
| 1 | ounce | Shredded reduced-fat cheddar |
| 3 | tablespoons | Fat-free grated \"Parmesan\" |
| Sprinkle of paprika | ||
Directions
TOPPING
From: "J.S. Stabile" <stabile@...> Date: Sat, 27 Jul 1996 13:03:04 -0400 I found an assortment of fresh young onions at my farmstand and decided to adapt an old recipe. I hope you like it: Put vegetables in casserole dish.
Mix together bouillon, flour and Kitchen Boquet, then pour over vegetables.
Stir in croutons. Top with cheddar "Parmesan" and paprika. Bake 20-30 minutes @350.
fatfree digest V96 #207
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .
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