Ingredients
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2 tablespoons margarine
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2 tablespoons flour
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1/4 teaspoon celery salt
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1/4 teaspoon oregano
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1 cup milk
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1/2 cup chicken broth
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1 teaspoon lemon juice
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1 1/2 cups shredded medium cheddar
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2 tablespoons olive oil
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1/2 cup dry breadcrumbs
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2 tablespoons grated romano cheese
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1 tablespoon dried parsley
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2 cups baby carrots
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2 cups cauliflower florets
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1 cup green beans, chopped
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2 tablespoons red onions, minced
Instructions
- Steam carrots, cauliflower and green beans until fork tender.
- In a separate, large saucepan, melt margarine. Add onion and cook over medium high heat, stirring occasionally until tender.
- Whisk in flour, celery salt and oregano. Cook and stir one minute. Add milk, broth and lemon juice.
- Cook and whisk until thickened and bubbly all over.
- Stir in shredded cheddar until melted. Add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
- Pour vegetables and sauce into deep one quart casserole dish.
- In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. Mix well.
- Sprinkle bread crumb mixture over the top of vegetables.
- Bake uncovered in 350 F oven for 25 - 30 minutes, until heated through and crumbs are golden brown.