Garden Vegetable Casserole
| Yield: | 1 Servings |
| Categories: |
| 6 | c | Cubed; unpeeled round red potato (about 2 pounds) |
| 1 | c | Diagonally sliced carrot |
| 1 | c | (2-inch) sliced fresh green beans |
| 2 | tb | Margarine |
| 1/2 | c | Chopped onion (+2 cloves minced garlic, if desired) |
| 1/4 | c | All-purpose flour |
| 2 1/2 | c | Skim milk |
| 1 1/2 | c | (6 ounces) shredded reduced-fat sharp Cheddar cheese, divided |
| 1 | ts | Dried whole dillweed |
| 1 | ts | Dried whole marjoram |
| 1 | ts | Dried whole basil |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Dry mustard |
| 1 | c | Sliced zucchini |
| Vegetable cooking spray | ||
| 1 | lg | Unpeeled tomato; thinly sliced |
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