Publisher Photo
Publisher Photo
"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."
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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

Preheat oven to 350°. In a large skillet, saute zucchini, mushrooms and onions in 3 tablespoons butter until zucchini is crisp-tender; remove and set aside.
In same skillet, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in milk until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in zucchini mixture, artichokes, cheese, salt and pepper.
Transfer to a greased 11x7-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 20-25 minutes or until bubbly and topping is lightly browned. Yield: 8 servings.
Originally published as Four-Vegetable Bake in Quick Cooking May/June 2004, p47

Nutritional Facts

1-1/2 cups: 265 calories, 16g fat (10g saturated fat), 44mg cholesterol, 596mg sodium, 22g carbohydrate (6g sugars, 3g fiber), 10g protein.

  • 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
  1. Preheat oven to 350°. In a large skillet, saute zucchini, mushrooms and onions in 3 tablespoons butter until zucchini is crisp-tender; remove and set aside.
  2. In same skillet, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in milk until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in zucchini mixture, artichokes, cheese, salt and pepper.
  3. Transfer to a greased 11x7-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 20-25 minutes or until bubbly and topping is lightly browned. Yield: 8 servings.
Originally published as Four-Vegetable Bake in Quick Cooking May/June 2004, p47

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFour-Vegetable Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review