Cauliflower and Carrot Gratin

Pillsbury Prep Time: 25 Min Total Time: 1 Hr Makes: 14 servings (1/2 cup each)

Photo by Jacqueline M.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • 1

    bag (16 oz) ready-to-eat baby-cut carrots

  • 1

    head (about 2 1/2 lb) Green Giant® fresh cauliflower, cut into florets (6 cups)

  • 6

    tablespoons butter

  • 1

    medium onion, finely chopped (1/2 cup)

  • 3

    tablespoons all-purpose flour

  • 1

    teaspoon salt

  • 1

    teaspoon ground mustard

  • 1 1/2

    cups milk6 oz (about 8 slices) American cheese, cut into small pieces

  • 1/2

    cup Progresso® panko crispy bread crumbs

Directions

1 Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. 2 In 5-quart Dutch oven, heat 8 cups water to boiling. Add carrots; boil uncovered 10 minutes. Add cauliflower; boil 4 minutes longer. Drain; set aside. 3 Meanwhile, in 4-quart saucepan, melt 3 tablespoons of the butter. Cook onion in butter about 4 minutes, stirring occasionally, until softened. Stir in flour, salt and mustard with whisk; cook about 1 minute or until bubbly. Slowly stir in milk. Cook and stir until bubbly and slightly thickened. Remove from heat; stir in cheese until melted. Stir in carrots and cauliflower. Pour into casserole. 4 In small microwavable bowl, microwave remaining 3 tablespoons butter on High 1 minute or until melted; stir in bread crumbs. Sprinkle over vegetable mixture. 5 Bake uncovered 25 to 30 minutes or until bubbly around edges. Let stand 5 minutes before serving.

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