Ingredients
1 small zucchini or yellow summer squash, halved and cut into 1/2-inch slices1/4 cup chopped green pepper1/3 cup broccoli florets1 medium carrot, julienned1 medium potato, peeled, cooked and cubed2 tablespoons butter2 tablespoons all-purpose flour3/4 cup 2% milk1/4 teaspoon garlic salt1/8 teaspoon coarsely ground pepper1/4 cup shredded cheddar cheese1 tablespoon minced fresh parsley1 tablespoon chopped walnuts
Preparation
In a large saucepan over medium heat, cook the squash, green pepper, broccoli and carrot in boiling water until crisp-tender; drain. Stir in the potato.
Spoon into two greased ovenproof 10-oz. custard cups or casseroles. In a small saucepan, melt butter; stir in flour, milk, garlic salt and pepper until smooth. Cook for 2-3 minutes, gradually adding the cheese in small amounts; cook and stir until cheese is melted.
Pour over vegetables. Sprinkle with parsley and walnuts. Bake, uncovered, at 350° for 20-25 minutes or until sauce is bubbly.
