Ann's Yummy Cheesy Vegetable Casserole

Ingredients:

• 1 small container fresh mushrooms, sliced
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• 1 small/medium zucchini
• 10 stalks asparagus
• 1/2 red pepper
• 1/2 med size cauliflower
• 1 - 1 1/2 cups cheddar cheese, grated
• 1 large package raw spinach
• 1/2 Chicken Knorr cube
• 1/2 cup Parmesan cheese
• 2 Tbsp. flour
• 1 cup milk, divided
• 1 - 2 cloves garlic
• 2 tsp. olive oil
• salt and pepper to taste

Optional ingredients:

• 1 cup elbow macaroni or rice
• 1 cup chopped ham or
• 1/2 cup cooked, crumbled bacon

Directions:

Slice 1 small/med zucchini (1/4 inch thick). Cut 10 stalks asparagus into bite sizes. Cut red pepper and cauliflower into bites.

Combine raw vegetables (except spinach) with 1 -1 1/2 cups grated cheddar cheese and spread into a greased, medium sized oven proof dish.

In a medium saucepan, cook 1 spinach in 3 Tbsp. water until wilted down, drain, then add 2 Tbsp. margarine or butter. Mix 2 Tbsp. flour into the spinach/margarine mixture. Add chicken Knorr cube.

On med heat, stir in 1/2 cup milk and 1/2 cup Parmesan cheese to the spinach. Add 1/4 to 1/2 cup more milk a little at a time, stirring until it is a creamy, gravy like consistency. Add salt and pepper (to taste).

In a small frying pan, fry minced garlic in olive oil, and stir into the spinach/milk mixture.

Pour spinach sauce evenly over top of vegetables and bake, covered for 30 min at 375 F. Uncover and bake 5 minutes or until browned on top.

If you add 1 cup cooked rice or pasta, and 1 cup chopped ham or 1/2 cup cooked crumbled bacon to this recipe, you have a complete meal in one pan.

By ann from Goulais River, Ontario