Scalloped Vegetable Casserole

Scalloped Vegetable Casserole
Scalloped Vegetable Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    cups broccoli florets

  • 6

    cups cauliflower florets

  • 2

    cups sliced carrots

  • 1/2

    cup butter

  • 1

    cup chopped onion

  • 2

    cloves garlic, minced

  • 1/3

    cup all-purpose flour

  • 1 1/2

    cups milk

  • 1

    cup sour cream

  • 1

    (8-ounce) package shredded Italian 6-cheese blend, divided

  • 1 1/2

    teaspoons salt

  • 1

    teaspoon ground black pepper

  • 1/2

    cup crushed round buttery crackers

Directions

1.In a large Dutch oven, combine broccoli, cauliflower, and carrots; add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer for 8 minutes or until vegetables are tender. Drain well. Return vegetables to Dutch oven. 2.Preheat oven to 350º. Spray a 3-quart baking dish with nonstick cooking spray. 3.In a large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, for 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Gradually whisk in milk. Cook, whisking constantly, for 3 minutes or until thick and bubbly. Add sour cream, stirring to combine. Add 1½ cups cheese, salt, and pepper. Add cheese mixture to vegetables 4.in Dutch oven, stirring gently to 5.coat. Spoon mixture into prepared baking dish. 6.Top casserole with crushed crackers 7.and remaining ½ cup cheese. Bake for 8.30 to 40 minutes or until hot and bubbly.

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