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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Here's a pretty and colorfully deliciously cheddary side dish that is very versatile. Try all sorts of different veggies than what's in the recipe below. YUM! Ingredients:
6 carrots, julienned |
3 small zucchini, sliced |
1/2 pt. cherry tomatoes, halved |
1 c. herb-seasoned croutons |
2 t. cornstarch |
1 1/2 c. milk |
1/2 c. butter |
1 t. salt |
1/4 t. pepper |
1 t. basil |
1 c. cheddar, grated |
Directions:
1. Cook carrots in 1/2 c. water 5 minutes. Drain and SAVE liquid. Mix veggies & croutons in shallow dish.
2. Measure reserved carrot liquid and add milk to make 1 1/2 cup total; add to cornstarch in pan. Stir until sauce is smooth, then add butter & seasonings. When sauce is thick, pour over veggies and top with cheese. Bake at 350 for 25 minutes.
3. NOTE: Other combinations of veggies are good, too. I like to use green beans, cauliflower, brocolli, yellow squash, etc. Very nice to use up little bits of fresh veggies!
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