"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Broccoli-Cauliflower-Carrot Bake Recipe

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This recipe for Broccoli-Cauliflower-Carrot Bake, by , is from Tablit Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christine Tablit

Category:
Category:

Ingredients:  
Ingredients:  
3 C. broccoli, raw
2 C. cauliflower, raw
1 C. frozen whole small onionsor 3 medium onions, quartered1 C. carrots
4 Tbsp. butter
2 Tbsp. flour
Dash of pepper
1 C. milk
1 pkg. (3oz.) cream cheese, softened
1/2 C. sharp cheddar cheese, shredded
1/2 C. soft bread crumbs

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

Number Of Servings:
Number Of Servings:
12 1/2 C. per serving
Personal Notes:
Personal Notes:
A DaVita recipe.

 

 

 

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