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Four-Vegetable Bake

 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 King Arthur Unbleached 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

2 of 2

Four-Vegetable Bake (continued)

Directions (continued)

  • butter; toss with bread crumbs. Sprinkle over the top. Bake,
  • uncovered, at 350° for 20-25 minutes or until bubbly and topping
  • is lightly browned. Yield: 8 servings.
Nutritional 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.