Escalloped Macaroni with Vegetables
- 1 package macaroni
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 cup vegetable stock
- 1 cup cooked, diced carrots
- 1 cup cooked, diced turnips or cauliflower
- 1 cup cooked peas or string beans
- 1/2 cup cooked celery, diced
- 1/2 onion, chopped fine
- Buttered bread crumbs
Break the macaroni in small pieces and cook for 15 minutes in boiling, salted water; drain. Melt the butter, blend in the flour, and gradually stir in the milk and stock; cook until thick. Mix the vegetables and season well. Arrange alternate layers of macaroni, vegetables and sauce in a well-greased baking dish, finishing with macaroni. Sprinkle with buttered bread crumbs and bake in a hot oven at 400° fro 15 to 20 minutes or until browned.
Submitted by Jun 9, 2009
1 min 0 min 1 min