Fresh Vegetable Casserole Recipe

Name: Fresh Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. butter, softened; 1 1/2 Tbsp. flour; 1 c. milk; 1 c. diced potatoes, cooked; 1 1/2 c. sliced cooked carrots; 1 1/2 c. cooked green beans; 3/4 c. chopped onion; 2 c. chopped cooked ham; 1 tsp. salt; 1/2 tsp. pepper; 2 medium tomatoes, sliced; 1/2 c. soft bread crumbs; 2 Tbsp. bacon drippings

Servings: persons

1 Tbsp. butter, softened
1 1/2 Tbsp. flour
1 c. milk
1 c. diced potatoes, cooked
1 1/2 c. sliced cooked carrots
1 1/2 c. cooked green beans
3/4 c. chopped onion
2 c. chopped cooked ham
1 tsp. salt
1/2 tsp. pepper
2 medium tomatoes, sliced
1/2 c. soft bread crumbs
2 Tbsp. bacon drippings

1
Combine butter and flour in small bowl to make smooth paste. Add to hot milk in saucepan, gradually stirring constantly.
2
Add the next 7 ingredients; mix well.
3
Pour into buttered 1 1/2-quart casserole.
4
Arrange tomato slices over top.
5
Brown bread crumbs in bacon drippings in a skillet.
6
Sprinkle over tomatoes.
7
Bake at 350u00b0 for 30 minutes.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tbsp. butter, softened, 1 1/2 Tbsp. flour, 1 c. milk, 1 c. diced potatoes, cooked, and more.

Yes, Fresh Vegetable Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Vegetable Casserole

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