Print Options

Back to Creamy Vegetable Casserole >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Creamy Vegetable Casserole

With four different vegetables, this creamy and comforting casserole has something for everyone. It's easy to double the recipe when cooking for a crowd.—Christie Nelson, Taylorville, Illinois

8 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

2 cups fresh baby carrots
2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-3/4 cups sliced fresh mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups half-and-half cream
1 teaspoon chicken bouillon granules
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1 cup (4 ounces) shredded Swiss cheese
1/2 cup crushed butter-flavored crackers (about 15 crackers)

Directions

Place carrots in a steamer basket; place in a large saucepan over 1
in. of water. Bring to a boil; cover and steam for 3 minutes.
Add broccoli and cauliflower; steam 5 minutes longer or until
vegetables are tender. Transfer to a greased 2-1/2-qt. baking dish.
In a large skillet, saute mushrooms in butter until tender. Stir in
flour until blended. Gradually stir in the cream, bouillon, onion
powder and pepper. Bring to a boil; cook and stir for 2 minutes or
until thickened. Stir in cheese.
Pour over vegetables and stir to coat. Sprinkle with cracker crumbs.
Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

2 of 2

Creamy Vegetable Casserole (continued)

Directions (continued)

Yield: 8 servings.

Nutrition Facts: 3/4 cup equals 224 calories, 14 g fat (9 g saturated fat), 51 mg cholesterol, 279 mg sodium, 14 g carbohydrate, 2 g fiber, 8 g protein.