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Four-Vegetable Bake

"Several members of my family enjoy meatless dishes, and I'm partial to casseroles, so this tasty dish pleases everyone," relates Ruby Williams of Bogalusa, Louisiana. "It lets the goodness of the veggies come through."

8 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

3 medium zucchini, cut into 1/4-inch slices
1 pound sliced fresh mushrooms
1 medium onion, chopped
1/2 cup chopped green onions
8 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup 2% milk
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
3/4 cup shredded Swiss cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup seasoned bread crumbs

Directions

In a large skillet, saute the zucchini, mushrooms and onions in 3
tablespoons butter until zucchini is crisp-tender; remove and set
aside.
In the same skillet, melt 3 tablespoons butter. Stir in flour until
smooth. Gradually stir in milk until blended. Bring to a boil; cook
and stir for 2 minutes or until thickened. Stir in the zucchini
mixture, artichokes, cheese, salt and pepper.
Transfer to a greased 11-in. x 7-in. baking dish. Melt remaining
butter; toss with bread crumbs. Sprinkle over the top. Bake,

2 of 2

Four-Vegetable Bake (continued)

Directions (continued)

uncovered, at 350° for 20-25 minutes or until bubbly and topping
is lightly browned. Yield: 8 servings.

Nutrition Facts: 1 serving (1-1/2 cups) equals 265 calories, 16 g fat (10 g saturated fat), 44 mg cholesterol, 596 mg sodium, 22 g carbohydrate, 3 g fiber, 10 g protein.