Thursday, October 6, 2011
Creamy Vegetable Casserole
from Taste of Home
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.
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!