Scalloped Vegetable Casserole

From Cooking with Paula Deen, Nov/Dec 2011

Scalloped Vegetable Casserole

Photo by Craig_Allen


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    cups broccoli florets

  • 6

    cups cauliflower florets

  • 2

    cups sliced carrots

  • ½

    cup butter

  • 1

    cup chopped onion

  • 2

    cloves garlic, minced

  • cup all-purpose flour

  • cups milk

  • 1

    cup sour cream

  • 1

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

  • teaspoons salt

  • 1

    teaspoon ground black pepper

  • ½

    cup crushed round buttery crackers

Directions

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 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 in Dutch oven, stirring gently to coat. Spoon mixture into prepared baking dish.Top casserole with crushed crackers and remaining ½ cup cheese. Bake for 30 to 40 minutes or until hot and bubbly.


Nutrition

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