Cheesy Vegetables Recipe
Summary
Ingredients
| Water | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Green beans package | 1 , frozen | |
| Carrots | 1 1/2 Cup (16 tbs) | |
| 2 cups small flowerets cauliflower | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Pepper | 1/8 Teaspoon | |
| Milk | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| Paprika | ||
Directions
1. Place water, salt, beans and carrots in l 1/2-quart casserole. Cover tightly and microwave on high (100%) 5 minutes.
2. Stir in cauliflower and onion. Cover tightly and microwave on high (100%) until tender, 7 to 9 minutes. Drain vegetables; reserve liquid. Let stand covered while preparing sauce.
3. Place margarine in 4-cup measure. Microwave uncovered on high (100%) until margarine is melted, 15 to 30 seconds. Stir in flour, salt and pepper.
4. Add enough milk to reserved vegetable liquid to measure 1 cup. Gradually stir liquid into flour mixture. Microwave uncovered on high (100%) until thickened and bubbly, stirring every minute, 3 to 4 minutes. Pour sauce over vegetables. Sprinkle with cheese and paprika.
2. Stir in cauliflower and onion. Cover tightly and microwave on high (100%) until tender, 7 to 9 minutes. Drain vegetables; reserve liquid. Let stand covered while preparing sauce.
3. Place margarine in 4-cup measure. Microwave uncovered on high (100%) until margarine is melted, 15 to 30 seconds. Stir in flour, salt and pepper.
4. Add enough milk to reserved vegetable liquid to measure 1 cup. Gradually stir liquid into flour mixture. Microwave uncovered on high (100%) until thickened and bubbly, stirring every minute, 3 to 4 minutes. Pour sauce over vegetables. Sprinkle with cheese and paprika.
Chef
