Healthy Vegetable Casseroles

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Healthy Five In One Casserole

• 1 (11 oz.) can whole peeled tomatoes
• 1 fresh zucchini sliced thin
• 1 onion, sliced (white)
• 1 green pepper, sliced
• 1 or 2 stalks celery, chopped
• Grated 2% cheddar cheese

1. Combine five vegetables in layer form in a corning ware casserole dish. On each layer, sprinkle a little dried parsley, salt, pepper, paprika and celery seed as desired.
2. Top with grated cheese. Microwave on medium high 18-20 minutes. If you prefer fully cooked vegetables then microwave longer or bake at 350 degrees for 30 minutes..

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.Healthy Casserole with White Sauce

• 3 c. broccoli florets, cooked tender-crisp
• 3 carrots, cut in 2 inch pieces, halved length-wise, cooked tender-crisp
• 1 c. sliced yellow squash
• 1 c. mushrooms, halved

1. Prepare white sauce; remove from heat.
2. Add 2 tablespoons lemon juice and 1/2 teaspoon dried tarragon leaves.
3. Pour over vegetables.
4. Bake in 350 degree oven for 25 minutes or until tender. Serves 6.

White Sauce
• 3 tablespoons I Can't Believe It's Butter
• 2 tablespoons flour
• 1 cup lowfat milk
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper

• Blend in flour then gradually stir in milk.
• Add salt and pepper; continue to cook, stirring, until thickened.
• Remove from stove.

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Yellow Squash Casserole

• 4 cups yellow squash
• 1 white onion
• 2 eggs
• 1 tablespoon I Can't Believe It's Butter
• salt
• pepper
• 2% grated mozzarella cheese

• Place squash and onion in deep frying pan and cover with water.
• Boil until tender.
• Drain the water.
• Make hole in center and add the butter.
• Put the egg in the butter, salt and pepper.
• Scramble the eggs in the butter.
• Once egg is cooked, stir into squash and onion.
• Sprinkle with 2% mozzarela cheese and bake at 350 degrees for 15 to 20 minutes.

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