Scalloped Vegetable Casserole

By ccavaletti

Ingredients

• 6 c broccoli florets
• 6 c cauliflower florets
• 2 c sliced carrots
• 1/2 c butter
• 1 c chopped onion
• 2 cloves garlic, minced
• 1/3 c all-purpose flour
• 1-1/2 c milk
• 1 c sour cream
• 1 (8 oz) package shredded Italian 6-cheese blend, divided
• 1-1/2 tsp salt
• 1 tsp ground black pepper
• 1/2 c crushed round buttery crackers

Details

Servings 8

Preparation

Step 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.

Preheat oven to 350º.

Spray a 3 quart baking dish with nonstick cooking spray.

In a large saucepan, melt butter over medium heat. Add onion and garlic; 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 1-1/2 c cheese, salt and pepper. Add cheese mixture to vegetables in Dutch oven, stirring gently to coat.

Spoon mixture into prepared baking dish.

Top casserole with crushed crackers and remaining 1/2 c cheese. Bake for 30 - 40 minutes or until hot and bubbly.

From Cooking with Paula Deen, November/December 2011.