Layered Vegetable Casserole: Ggpj36a

Ingredients

1 cup milk skim
2 tablespoon flour wheat
1/4 teaspoon mustard dry
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon ve seasoning salt free
1 cup ricotta skim milk cheese
20 ounce broccoli defrosted flowerets
1 pepper
2 zucchini in
1 cup onion
3 slices carrots thinly
1/4 cup bread crumbs italian
2 tablespoon parmesan cheese
1/4 cup pecans

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