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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Scalloped Mixed Vegetables Recipe

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This recipe for Scalloped Mixed Vegetables is from Our Lady of Lourdes Catholic School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 10 oz frozen mixed vegetables
1 tbsp. margarine
1 tbsp. flour
½ tsp. dry mustard
½ c. milk
½ c. Cheddar cheese, shredded
¾ tsp. Worcestershire sauce
¼ tsp. salt
Dash of red pepper
Dash of black pepper
¼ c. onion, chopped
½ c. breadcrumbs
1 tbsp. margarine, melted
Directions:
Directions:
Cook frozen mixed vegetables in a medium saucepan according to package directions; drain well, and set aside. Melt 1 tbsp. margarine in a heavy saucepan over low heat; add flour and mustard, stirring until smooth. Cook 1 minute stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly. Add cheese, Worcestershire sauce, salt and pepper, stir until cheese melts. Stir cheese sauce and onion into vegetables; mix well. Spoon mixture into a greased 1 quart casserole. Combine breadcrumbs and melted butter; sprinkle over vegetable mixture. Bake, uncovered, at 375° for 20 minutes or until bubbly. Serves 4.

 

 

 

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