CREAMY HERBED VEGETABLES

Creamy Herbed Vegetables image

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 9

1 package (16 ounces) frozen broccoli, carrots and cauliflower
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1/4 cup milk
1 1/2 cups small curd creamed cottage cheese
1 tablespoon chopped fresh or 1 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup coarsely crushed round buttery crackers (about 20 crackers)

Steps:

Heat oven to 375°. Grease square pan, 8x8x2 inches.
Cook vegetables in saucepan as directed on package; drain. Spread vegetables in pan.
Melt margarine in same saucepan over medium heat. Stir in flour. Gradually stir in milk. Heat to boiling, stirring constantly; remove from heat. Stir in cottage cheese, marjoram, salt and pepper. Spread sauce over vegetables. Sprinkle with cracker crumbs.
Bake uncovered 20 to 25 minutes or until bubbly around edges and crumbs are light brown.

Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 15 mg, Fiber 3 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 850 mg