1. Cook potato in boiling water 8 minutes or until crisp-tender; drain and set aside. 2. Arrange carrot and green beans in a vegetable steamer; place over boiling water. Cover and steam 6 minutes or until crisp-tender; drain and set aside. 3. Melt margarine in a medium saucepan over medium heat; add onion (and garlic), and saute 3 minutes. Add flour, and cook 1 minute, stirring constantly. Gradually add milk, stirring constantly. Cook an additional 12 minutes or until thickened and bubbly, stirring constantly. Remove from heat; stir in 3/4 cup cheese and next 6 ingredients. 4. Combine potato, carrot, green beans, and zucchini in a bowl. Add cheese sauce; stir gently. Spoon mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 350 deg for 20 minutes. Arrange tomato on top of casserole; sprinkle with remaining 3/4 cup cheese. Bake 5 minutes, or until cheese melts; let stand 5 minutes before serving. Yield: 8 servings (serving size: 1 cup). Nutritional Information: CALORIES 244 (27% from fat) / PROTEIN 12.5g / FAT 7.4g (SAT 3.1g, MONO 2.5g, POLY 1.2g) / CARB 33.1g / FIBER 3.3g / CHOL 16mg / IRON 1.7mg / SODIUM 316mg / CALCIUM 314mg From Cooking Light, July/Aug 1993, page 71. Posted to Digest eat-lf.v097.n174 by Diana Slade
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|Serving Size: 1 Serving (1329g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 442 (46%)|
|Amt Per Serving||% DV|
|Total Fat 49.1g||65 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 23.2g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 24.7mg||8 %|
|Sodium 1571.3mg||54 %|
|Potassium 2198.6mg||58 %|
|Total Carbohydrate 86.7g||26 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 84.5g|
|Protein 46.2g||66 %|
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Calories per serving: 970
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