Vegetable Ramekins

Name: Vegetable Ramekins
Ingredients: 1 small zucchini or yellow summer squash, halved and cut into 1/2-inch slices; 1/4 cup chopped green pepper; 1/3 cup broccoli florets; 1 medium carrot, julienned; 1 medium potato, peeled, cooked and cubed; 2 tablespoons butter; 2 tablespoons all-purpose flour; 3/4 cup 2% milk; 1/4 teaspoon garlic salt; 1/8 teaspoon coarsely ground pepper; 1/4 cup shredded cheddar cheese; 1 tablespoon minced fresh parsley; 1 tablespoon chopped walnuts

13 ingredients

3 steps

Ingredients

1 small zucchini or yellow summer squash, halved and cut into 1/2-inch slices
1/4 cup chopped green pepper
1/3 cup broccoli florets
1 medium carrot, julienned
1 medium potato, peeled, cooked and cubed
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup 2% milk
1/4 teaspoon garlic salt
1/8 teaspoon coarsely ground pepper
1/4 cup shredded cheddar cheese
1 tablespoon minced fresh parsley
1 tablespoon chopped walnuts

Directions

1

In a large saucepan over medium heat, cook the squash, green pepper, broccoli and carrot in boiling water until crisp-tender; drain. Stir in the potato.
2

Spoon into two greased ovenproof 10-oz. custard cups or casseroles. In a small saucepan, melt butter; stir in flour, milk, garlic salt and pepper until smooth. Cook for 2-3 minutes, gradually adding the cheese in small amounts; cook and stir until cheese is melted.
3

Pour over vegetables. Sprinkle with parsley and walnuts. Bake, uncovered, at 350° for 20-25 minutes or until sauce is bubbly.