Winter Vegetable Casserole

By BearForce

Ingredients

• 1/3 large head cauliflower, cut into flowerets see savings
• 1/2 small bunch broccoli, cut into flowerets see savings
• 2 carrots, peeled and sliced into rounds see savings
• 4 tablespoons butter see savings
• 1/4 cup all-purpose flour see savings
• 1/2 teaspoon salt see savings
• 1/8 teaspoon ground black pepper see savings
• 2 cups milk see savings
• 1 tablespoon Dijon mustard see savings
• 1 1/2 cups (6 ounces) sharp cheddar cheese, cubed see savings
• 1 cup soft fresh breadcrumbs see savings
• 1 tablespoon fresh parsley, chopped see savings
• 1/2 teaspoon ground paprika see savings
• Pinch of ground nutmeg see savings
• 2 tablespoons butter, melted see savings

Preparation

Step 1

Preheat oven to 350 degrees F. Steam cauliflower, broccoli, and carrots in water just until tender, about 6 minutes. Set aside.

Prepare a two-quart baking dish with nonstick cooking spray. Melt 4 tablespoons of butter in a large saucepan over medium heat. Add flour and stir until smooth and just bubbly. Add salt, pepper, and milk. Cook the sauce, stirring, until thickened and bubbly. Add the mustard and cheese and continue cooking and stirring until cheese is melted. Add cauliflower, broccoli and carrots to cheese mixture and toss to coat.

Spoon into prepared baking dish. In a small bowl combine the breadcrumbs parsley, paprika, nutmeg, and 2 tablespoons butter. Sprinkle over casserole and bake for 15-20 minutes or until the casserole is bubbly a