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Broccoli and Carrot Cheese Bake

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 (kids and men!). It uses vegetables that are available year round, so it works for Easter as well as winter holiday meals.—

9 ServingsPrep: 25 min. Bake: 30 min. + standing

Ingredients

2 cups thinly sliced fresh carrots
2 cups fresh broccoli florets
3 eggs
2 cups 2% milk
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1-1/2 cups (6 ounces) grated Gruyere or Swiss cheese, divided
6 cups cubed egg bread

Directions

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 for
3-4 minutes or until crisp-tender.
In a large bowl, whisk the eggs, milk, butter, salt, nutmeg and
pepper. Stir in the vegetables and 1 cup cheese. Gently stir in
bread.
Transfer to a greased 11-in. x 7-in. baking dish; sprinkle with
remaining cheese. Bake, uncovered, at 325° for 30-35 minutes or
until a knife inserted near the center comes out clean. Let stand

2 of 2

Broccoli and Carrot Cheese Bake (continued)

Directions (continued)

for 10 minutes before serving. Yield: 9 servings.

TO MAKE AHEAD: This recipe can be made a day ahead; cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Nutrition Facts: 1 piece equals 261 calories, 16 g fat (8 g saturated fat), 122 mg cholesterol, 428 mg sodium, 18 g carbohydrate, 2 g fiber, 13 g protein.