BROCCOLI AND CARROT CHEESE BAKE
A creamy sauce flavored with cheese makes vegetables so much more appealing to my crowd. This holiday side dish will please even the pickiest veggie-phobics. It uses vegetables that are available year-round, so it works for Easter as well as winter holiday meals. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Place carrots and broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender., Preheat oven to 325°. In a large bowl, whisk eggs, milk, butter, salt, nutmeg and pepper. Stir in vegetables and 1 cup cheese. Gently stir in bread., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 261 calories, Fat 16g fat (8g saturated fat), Cholesterol 122mg cholesterol, Sodium 428mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
CARROTS AU GRATIN
I'm an onion lover, so I sometimes double the amount called for in this recipe.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes or until carrots are almost tender. , Meanwhile, in a small saucepan, saute onion in 3 teaspoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. , Remove from heat; stir in cheese and parsley until cheese is melted. Drain carrots; add to sauce., Transfer to a greased 2-cup baking dish. Melt remaining butter; stir in cornflakes. Sprinkle over carrots. Bake, uncovered, at 350° for 15-20 minutes or until bubbly and golden brown.
Nutrition Facts : Calories 266 calories, Fat 17g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 608mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein.
THREE-CHEESE CARROT & BROCCOLI AU GRATIN
This Three-Cheese Carrot & Broccoli Casserole requires only 20 minutes in the oven, thanks to some quick and easy microwave prep work.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Combine vegetables in medium microwaveable bowl. Add water. Microwave on HIGH 6 to 7 min. or until vegetables are crisp-tender; set aside.
- Microwave cream cheese and milk in 2-cup microwaveable measuring cup or bowl on HIGH 1 min.; stir until cream cheese is melted. Add 1 cup cheddar. Microwave 1 min.; stir until cheese is melted. Blend in sour cream. Add to vegetables; toss to coat. Spoon into 8- or 9-inch square baking dish; top with remaining cheeses.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 230, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 4 g, Protein 10 g
EASY CARROT AND BROCCOLI AU GRATIN
Find the perfect weeknight meal with this Easy Carrot and Broccoli au Gratin. This Easy Carrot and Broccoli au Gratin is scrumptious yet simple.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Bring 3 cups water to boil in large saucepan on medium-high heat. Add carrots; simmer on medium-low heat 8 min. Add broccoli; simmer 3 min. or until vegetables are crisp-tender. Meanwhile, mix cracker crumbs, Parmesan and butter until blended.
- Microwave VELVEETA and cream cheese in 2-cup microwaveable measuring cup on HIGH 1 min.; stir. Microwave 30 sec. or until VELVEETA and cream cheese are completely melted and mixture is well blended when stirred.
- Drain vegetables; place in serving bowl. Top with cheese sauce; sprinkle with crumb mixture.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CARROTS AU GRATIN
Beth Ann, this may not be exactly the recipe you are looking for but it is very similar and it is delicious. Enjoy!
Provided by GRAMMYROSE
Categories Side Dish Casseroles
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
- In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
- Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
- Bake in preheated oven for 20 minutes, or until bubbly and golden brown.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 16 g, Cholesterol 15.4 mg, Fat 10.2 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 490.2 mg, Sugar 7.5 g
CHEESY CAULIFLOWER BROCCOLI CARROT BAKE
Make and share this Cheesy Cauliflower Broccoli Carrot Bake recipe from Food.com.
Provided by Mari C.
Categories < 60 Mins
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400f.
- Bring a large saucepan of water to the boil, then add the chopped cauliflower, chopped broccoli and cubed carrots and cook for 5 mins - lift out a piece to test, it should be cooked. Drain the veggies then tip into an ovenproof dish.
- Put the saucepan back on the heat and add the milk, flour and butter. Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick. Turn off the heat, stir in 1 cup of cheese and pour over the veggies. Scatter over the remaining 1/2 cup of cheese and 3 tbsp breadcrumbs.
- Bake 30-35 mins.
Nutrition Facts : Calories 331.7, Fat 21.4, SaturatedFat 13.1, Cholesterol 62.8, Sodium 410, Carbohydrate 22.4, Fiber 5.2, Sugar 4.7, Protein 15.9
CAULIFLOWER AND CARROT GRATIN
An old standby for me. I like the fact that it can be made earlier in the day and finished off before dinner. Once again, based on an old Canadian Living recipe. Vary the vegetables if you like.
Provided by Jan in Lanark
Categories Cauliflower
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Divide cauliflower into florets.
- Cut carrots diagonally into 1/4 inch slices.
- In saucepan of boiling salted water, cook cauliflower until tender crisp, about 8 minutes; remove with slotted spoon and drain in colander.
- Cook carrots in same water until tender crisp, about 8 minutes; remove with slotted spoon and add to cauliflower.
- Measure and remove 1/2 cup cooking liquid.
- For the sauce, in a heavy pan melt butter, stir in flour and cook, stirring constantly, for 3-4 minutes without browning.
- Whisk in reserved cooking liquid and milk; cook, again stirring constantly, until sauce is smooth and thick.
- Stir in salt, pepper and nutmeg.
- Blend in cheese.
- Place vegetables in a greased 8 cup gratin dish, keeping all vegetables at about the same level and spoon sauce over top.
- Recipe can be prepared ahead to this point; bring to room temp before baking.
- For the gratin, combine cheese, breadcrumbs and butter and sprinkle over casserole.
- Bake in 375 oven for 15 minutes if ingredients are warm, 20-25 minutes if at room temperature.
- Broil for 2-3 minutes to crisp and brown topping and serve immediately.
- You can substitute any combination of vegetables such as broccoli, brussels sprouts, parsnips, celery, onions, potatoes or rutabaga as long as the total is about 2 1/2 lbs.
Nutrition Facts : Calories 343.6, Fat 24.5, SaturatedFat 15.1, Cholesterol 67.6, Sodium 597.9, Carbohydrate 22.9, Fiber 4.8, Sugar 5.1, Protein 11
CARROTS AU GRATIN
Number Of Ingredients 10
Steps:
- 1. In 3-quart saucepan, melt margarine over low heat. Remove 2 tablespoons and mix with KELLOGG'S CORN FLAKES cereal. Set aside for topping. Add onion to remaining margarine in pan. Cook, stirring frequently, until onion is softened but not browned.2. Stir flour, salt and pepper into onion mixture. Add milk, stirring until smooth. Increase heat to medium and cook until mixture boils and thickens, stirring constantly. Add cheese and continue cooking, stirring 1 minute longer. Remove from heat. Stir in carrots and parsley flakes. Spread mixture into 10 x 6 x 2-inch (1 1/2-qt.) glass baking dish coated with cooking spray. Sprinkle cereal mixture evenly over top.3. Bake at 350°F about 20 minutes or until thoroughly heated. Remove from oven. Let stand about 5 minutes before serving. Serve hot. MICROWAVE DIRECTIONS1. In small glass mixing bowl, microwave 2 tablespoons of the margarine on HIGH until melted. Combine with KELLOGG'S CORN FLAKES cereal. Set aside for topping.2. Measure the remaining 3 tablespoons margarine and onion into 4-cup glass measuring cup. Microwave on HIGH 1 1/2 to 2 minutes or until onion is tender. Stir in flour, salt and pepper. Add milk, stirring until smooth. Microwave on HIGH 5 minutes or until bubbly and thickened, stirring twice during cooking time. Add cheese, stirrring until melted. Pour into ungreased 12 x 7 1/2 x 2-inch (2 qt.) glass baking dish. Stir in carrots and parsley flakes.3. Microwave on HIGH 8 to 10 minutes or until thoroughly heated and bubbly.4. Sprinkle cereal topping evenly over top. Microwave on HIGH 1 minute longer. Let stand 5 minutes before serving. Serve hot. NOTE: Microwave cooking times may vary, depending on oven wattage.
Nutrition Facts : Nutritional Facts Serves
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