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Prep 10min
Total30min
Servings4
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Ingredients
1
bag (1 pound) frozen broccoli, cauliflower and carrots
2
tablespoons butter or margarine
2
tablespoons Gold Medal™ all-purpose flour
1/4
teaspoon salt
1/4
teaspoon onion powder
1/4
teaspoon caraway seed
1
cup milk
1/2
cup shredded GruyFre or Swiss cheese (2 ounces)
1/2
cup soft whole wheat or white bread crumbs
1
tablespoon butter or margarine, melted
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Steps
1
Heat oven to 350°. Cook and drain vegetables as directed on package.
2
Melt 2 tablespoons butter in 1 1/2-quart saucepan over medium heat. Stir in flour, salt, onion powder and caraway seed. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in vegetables.
3
Place vegetable mixture in ungreased 1 1/2-quart casserole. Mix bread crumbs and 1 tablespoon butter. Bake uncovered about 20 minutes or until crumbs are golden.
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This is a wonderful vegetarian casserole, but if you prefer to add meat, stir in 1 cup diced corned beef or fully cooked ham with the vegetables.
Prepare the casserole as directed, but do not sprinkle on the bread crumbs. Cover casserole tightly and cover bread crumb mixture tightly, then refrigerate up to 48 hours. To bake, sprinkle bread crumb mixture around edge of casserole and bake uncovered at 350° about 40 minutes or until crumbs are golden and vegetables are hot.
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Nutrition Facts
Serving Size:1 Serving
Calories
240
Calories from Fat
125
Total Fat
14g
Saturated Fat
9g
Cholesterol
40mg
Sodium
420mg
Total Carbohydrate
22g
Dietary Fiber
4g
Protein
11g
% Daily Value*:
Iron
8%
8%
Exchanges:
1 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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