Creamy Vegetable Casserole |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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With four different vegetables, this creamy and comforting casserole has something for everyone. It's easy to double the recipe when cooking for a crowd.Christie Nelson, Taylorville, Illinois Ingredients:
2 cups fresh baby carrots |
2 cups fresh broccoli florets |
2 cups fresh cauliflowerets |
1-3/4 cups sliced fresh mushrooms |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
2 cups half-and-half cream |
1 teaspoon chicken bouillon granules |
1/2 teaspoon onion powder |
1/4 teaspoon white pepper |
1 cup (4 ounces) shredded swiss cheese |
1/2 cup crushed butter-flavored crackers (about 15 crackers) |
Directions:
1. Preheat oven to 350°. Place carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3 minutes.
2. Add broccoli and cauliflower; steam 5 minutes longer or until vegetables are tender. Transfer to a greased 2-1/2-qt. baking dish.
3. In a large skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in cream, bouillon, onion powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese.
4. Pour over vegetables and stir to coat. Sprinkle with cracker crumbs. Bake, uncovered, 20-25 minutes or until bubbly. Yield: 8 servings.
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