Flavorful Friday

Creamy Vegetable Casserole

from Taste of Home

Ingredients:

2 cups fresh baby carrots

2 cups fresh broccoli florets

2 cups fresh cauliflowerets

( I used bags of frozen vegetables for the fresh. Just thaw them.)

1 3/4 cups sliced fresh mushrooms

2 Tbsp. of butter

2 Tbsp. of all-purpose flour

2 cups half-and-half cream

1 tsp. chicken bouillon granules

1/2 tsp. onion powder

1/4 tsp. of white pepper

1 cup ( 4 oz. ) shredded Swiss cheese

1/2 cup crushed butter-flavored crackers ( about 15 crackers )

How to make it!

1. Place carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3 minutes.

2. Add the broccoli and cauliflower; steam 5 minutes longer or until tender. Transfer vegetables to a greased 2 1/2 quart baking dish.

3. In a large skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in the 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, at 350 degrees for 20-25 minutes or until bubbly.

5. Eat!

This dish was very welcomed at my house! Pie Pie had seconds! If you have kids I highly recommend this side dish. I made it easier for me by using frozen vegetables. You could also substitute a different cheese if your family doesn't like Swiss. Add ham or chicken and make it a meal! I hope your family enjoys this recipe too!