Colorful Vegetable Casserole Recipe

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With its eye-opening zippy flavor, horseradish gives this vegetable casserole a "root" awakening.—Precious Owens, Elizabethtown, Kentucky

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Colorful Vegetable Casserole Recipe

Prep: 25 min. Bake: 25 min.

Yield: 12-14 Servings

25 25 50

Ingredients

3 cups fresh cauliflowerets
3 cups sliced carrots
3 cups fresh broccoli florets
1 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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1/4 cup finely chopped onion
3 tablespoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup dry bread crumbs
2 tablespoons butter, melted
1/8 teaspoon paprika

Directions

In a large saucepan; add 1 in. water. Add cauliflower and carrots. Bring to a boil. Reduce heat; cover and simmer for 4-8 minutes. Add broccoli; cook 4-6 minutes longer or until all the vegetables are crisp-tender. Drain.
In a small bowl, combine the mayonnaise, onion, horseradish, salt and pepper. Add vegetables; toss to coat.
Pour into a greased 2-qt. baking dish. In a small bowl, combine the bread crumbs, butter and paprika until crumbly; sprinkle over vegetables. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 12-14 servings.

Nutritional Facts 1 serving (3/4 cup) equals 162 calories, 15 g fat (3 g saturated fat), 10 mg cholesterol, 196 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Colorful Vegetable Casserole in Taste of Home December/January 1998, p41