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Summer Vegetable Medley Casserole

Kraft Memeber Recipe
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Makes: 6-8 servings, 1/2 cup each Total Time: 45 min
Category: Dinner Entrees Sub Category: Vegetarian Entrees

what you need
  • 3 cups zucchini, sliced
  • 3 cups squash, sliced
  • 3 cups potatoes, sliced and cooked
  • 1 cup onion, chopped
  • 3/4 cups water
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 1 Tbsp. chicken instant bouillon or 3 cubes
  • 1 1/2 cup milk
  • 1 cup cheese
make it
1. Preheat oven to 350 degrees F. In medium sauce pan, combine zucchini, squash, potatoes, and onion. Add water and boil for 5 minutes.

2. Meanwhile, melt butter in small sauce pan. Stir in flour and bouillon. Gradually add milk. Cook and stir until bouillon melts and sauce thickens.

3. Layer vegetables, sauce, and cheese. Repeat layers.

4. Bake 25 minutes. Top with extra cheese or crackers.
Notes
Average Rating  (1)
Rated  by anassadi on 9/11/2006 This was very delicious and simple to make! We ate it as our main dish for a meat-free dinner and will definitely make it again. What a wonderful way to use those fresh veggies from the garden!
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