Gruyère Vegetable Bake

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!

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
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.
Do-Ahead
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.

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.