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Name: Layered Vegetable Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 c Milk -- skim; Sliced; 1/4 ts Mustard -- dry; Slivers; 1 c Onion -- chopped; 2 tb Flour -- whole wheat; 20 oz Broccoli -- defrosted; 1 Pepper -- red or green; 2 tb Parmesan -- Grated cheese; Flowerets; 1/4 c Pecans -- chopped; 2 Zucchini -- cut in 1/4"; 1/4 ts Pepper -- white; 1 c Ricotta -- skim-milk cheese; 3 Carrots -- thinly sliced; 1 ts Veg. Seasoning -- salt-free; Sweet; 1/2 ts Garlic -- powder; Pepper-seeded cut in; 1/4 c Bread crumbs -- dried; Italian; 4 c Cranberry juice cocktail;; 3 c Cold water; Thawed and undiluted; 1 c Boiling water; 1/4 c Nonalcoholic grenadine syrup; 6 oz Frozen lemonade concentrate;; 2 l Lemon-lime carbonated; 3 oz Cherry-flavored gelatin; (1

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INGREDIENTS

1 c Milk -- skim
Sliced
1/4 ts Mustard -- dry
Slivers
1 c Onion -- chopped
2 tb Flour -- whole wheat
20 oz Broccoli -- defrosted
1 Pepper -- red or green
2 tb Parmesan -- Grated cheese
Flowerets
1/4 c Pecans -- chopped
2 Zucchini -- cut in 1/4"
1/4 ts Pepper -- white
1 c Ricotta -- skim-milk cheese
3 Carrots -- thinly sliced
1 ts Veg. Seasoning -- salt-free
Sweet
1/2 ts Garlic -- powder
Pepper-seeded cut in
1/4 c Bread crumbs -- dried
Italian
4 c Cranberry juice cocktail;
3 c Cold water
Thawed and undiluted
1 c Boiling water
1/4 c Nonalcoholic grenadine syrup
6 oz Frozen lemonade concentrate;
2 l Lemon-lime carbonated
3 oz Cherry-flavored gelatin; (1

INSTRUCTIONS

In small saucepan, blend milk with flour until smooth. Add mustard, garlic pwoder, pepper and vegetable seasoning. Place over medium heat and stir until mixture coats spoon. Add Ricotta cheese to sauce and whisk until smooth. Combine broccoli, peppers, zucchini, onion and carrots. Place half the vegetables in 1 1/2 quart casserole dish, and top with half the sauce. Repeat.. Mix bread brumbs, Parmesan cheese and pecans together. Sprinkle over casserole. Bake in preheated 375F oven for 25 minuets. Calories: 77 Protein 6g/Fat 2g/Carbohydrate 10g/Fiber 2.9 g/Sodium 113 mg/Calcium 76mg/Vitamin A 603RE/Vitamin C35mg/Iron .8mg Recipe By : From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Layered Vegetable Casserole

1 c Milk -- skim
 Sliced
1/4 ts Mustard -- dry
 Slivers
1 c Onion -- chopped
2 tb Flour -- whole wheat
20 oz Broccoli -- defrosted
1 Pepper -- red or green
2 tb Parmesan -- Grated cheese
 Flowerets
1/4 c Pecans -- chopped
2 Zucchini -- cut in 1/4"
1/4 ts Pepper -- white
1 c Ricotta -- skim-milk cheese
3 Carrots -- thinly sliced
1 ts Veg. Seasoning -- salt-free
 Sweet
1/2 ts Garlic -- powder
 Pepper-seeded cut in
1/4 c Bread crumbs -- dried
 Italian
4 c Cranberry juice cocktail;
3 c Cold water
 Thawed and undiluted
1 c Boiling water
1/4 c Nonalcoholic grenadine syrup
6 oz Frozen lemonade concentrate;
2 l Lemon-lime carbonated
3 oz Cherry-flavored gelatin; (1

In small saucepan, blend milk with flour until smooth. Add mustard, garlic  pwoder, pepper and vegetable seasoning. Place over medium heat and stir  until mixture coats spoon. Add Ricotta cheese to sauce and whisk until  smooth. Combine broccoli, peppers, zucchini, onion and carrots. Place half  the vegetables in 1 1/2 quart casserole dish, and top with half the sauce.  Repeat.. Mix bread brumbs, Parmesan cheese and pecans together. Sprinkle  over casserole. Bake in preheated 375F oven for 25 minuets. Calories: 77  Protein 6g/Fat 2g/Carbohydrate 10g/Fiber 2.9 g/Sodium 113 mg/Calcium  76mg/Vitamin A 603RE/Vitamin C35mg/Iron .8mg    Recipe By     :    From:    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (186g)
Recipe Makes: 12 Servings

Calories: 91
Calories from Fat: 1 (1%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 4.4mg		0 %
Potassium 25.6mg		1 %
Total Carbohydrate 23.1g		7 %
	Dietary Fiber 0g	0 %
	Sugars, other 23.1g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 91

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