Gruyère Vegetable Bake

Gold Medal® all-purpose flour provides a simple addition to this cheesy casserole made using broccoli, cauliflower and carrots - dinner ready in 30 minutes!

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Prep Time 10 min
Total Time 30 min
Servings 4

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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Directions

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.

EXPERT TIPS

Expert Tips

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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