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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 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

2 of 2

Four-Vegetable Bake (continued)

Directions (continued)

  • 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.