BROCCOLI AND CARROT CHEESE BAKE RECIPE: HOW TO MAKE IT
A creamy sauce flavored with cheese makes vegetables so much more appealing to my crowd. This holiday side dish will please even the pickiest veggie-phobics. It uses vegetables that are available year-round, so it works for Easter as well as winter holiday meals. —Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Place carrots and broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender., Preheat oven to 325°. In a large bowl, whisk eggs, milk, butter, salt, nutmeg and pepper. Stir in vegetables and 1 cup cheese. Gently stir in bread., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 261 calories, FatContent 16g fat (8g saturated fat), CholesterolContent 122mg cholesterol, SodiumContent 428mg sodium, CarbohydrateContent 18g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 13g protein.
BABY CARROTS 'N' BROCCOLI RECIPE: HOW TO MAKE IT
"My husband and I eat this quick veggie side dish at least once a week. We enjoy it with just about any main course," reports Ally Fitzgerald of Alpharetta, Georgia. "It's a light easy way to get extra vegetables into your diet."
Provided by Taste of Home
Categories Side Dishes
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring 4 cups water to a boil; add carrots. Cover and simmer for 5 minutes; drain and pat dry., In an ungreased 15x10x1-in. baking pan, combine the carrots with remaining ingredients. Bake, uncovered, at 425° for 7-9 minutes or until vegetables are crisp-tender, stirring once.
Nutrition Facts : Calories 98 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 37mg sodium, CarbohydrateContent 8g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable
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