Vegetable Melange Recipe

A healthy trick to make dieting easier

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From, "

Atlanta Cooknotes

," published in cooperation with your Daily InBox newsletter.



INGREDIENTS:

  • 1 bunch broccoli

  • 1 head cauliflower

  • 1/2 pound mushrooms, sliced

  • 2 tablespoons butter

  • 3 to 5 tomatoes or 1 (16 ounce) can tomatoes, drained

  • 1 (10-3/4 ounce) can cream of mushroom soup

  • 4 ounces sharp cheddar cheese, divided

  • 1/2 teaspoon each garlic salt and basil or 1 teaspoon Italian seasoning

  • Seasoned bread crumbs, to taste


TO PREPARE:

Preheat oven to 350 degrees.  Cut broccoli and cauliflower into bite-sized pieces.  Steam 15 to 20 minutes.  Saute mushrooms in butter.  Cut tomatoes into bite-sized pieces.  Combine all vegetables and soup.  Cube 3 ounces cheese and stir into vegetable mixture.  Add seasoning, mixing well.  Spoon into a 3-quart casserole.  Top with grated remaining cheese and bread crumbs.  Bake uncovered for 30 minutes.

SERVES: 8 - 10

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Copyright 1997 The Junior League of Atlanta, Inc.  All rights reserved.  Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbooks/) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

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