Layered Vegetable Casserole
|Cheddar cheese||250 Milliliter (1 Cup)|
|Green beans||1⁄2 Pound|
|Broccoli flowerets||250 Milliliter (1Cup)|
|Italian salad dressing||125 Milliliter (1/2 Cup)|
Cover blender container and set at BLEND.
With motor on, remove feeder cap, and drop cheese cubes into container.
Assemble Salad Maker with Thin Slicer Disc.
Slice carrots and put into a 2-quart (2 liter) casserole.
Top carrots with 1/3 cup (75 ml) grated cheese.
Change disc to Thick Slicer Disc.
Cut beans so they will fit horizontally in hopper.
Process and put on top of cheese in casserole.
Change disc to French Fry Cutter Disc.
Process green pepper and cauliflower; put on top of beans.
Sprinkle with remaining cheese.
Top with broccoli.
Pour dressing over casserole.
Bake covered at 350°F (180°C) for 45 minutes, or until vegetables are tender.