Recipes

Recipe: Broccoli Cauliflower Carrot Bake

Feb 3, 2011

Servings: 12

Ingredients:

  • 3 cups broccoli, raw
  • Dash pepper
  • 2 cups cauliflower, raw
  • 1 cup milk
  • 1 cup frozen whole small onions or 3 medium onions, quartered
  • 1 package (3 oz) cream cheese, softened
  • 1 cup carrots
  • 1/2 cup sharp cheddar cheese, shredded
  • 4 tablespoons butter
  • 1/2 cup soft bread crumbs
  • 4 tablespoons butter
  • 2 tablespoons flour

Directions:

Wash and cut vegetables; steam until crisp but tender. Drain. In saucepan, melt 2 tablespoons of the butter; blend in flour and pepper. Add milk. Cook and stir until bubbly and thick. Reduce heat; blend in cream cheese until smooth. Place vegetables in 1 1/2-quart casserole dish. Pour sauce over and mix lightly. Top with shredded cheese. Bake 15 minutes at 350°F. Mix together the bread crumbs and remaining butter and sprinkle on casserole. Bake an additional 25 minutes.

Nutrient Analysis per ½ cup serving:
Calories 116
Carbohydrates 7 g
Fat 9 g
Phosphorus 83 mg
Potassium 225 mg
Protein 3.9 g
Sodium 130 mg

Categories: Recipes