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Colorful Vegetable Casserole
With its eye-opening zippy flavor, horseradish gives this vegetable casserole a "root" awakening.—Precious Owens, Elizabethtown, Kentucky
12-14 Servings
Prep: 25 min. Bake: 25 min.
Ingredients
3 cups fresh cauliflowerets
3 cups sliced carrots
3 cups fresh broccoli florets
1 cup mayonnaise
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.
© Taste of Home 2013
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Colorful Vegetable Casserole
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Nutrition 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.
© Taste of Home 2013