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Broccoli and Carrot Cheese Bake Recipe
Broccoli and Carrot Cheese Bake Recipe photo by Taste of Home

Broccoli and Carrot Cheese Bake Recipe

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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.—
TOTAL TIME: Prep: 25 min. Bake: 30 min. + standing
MAKES:9 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min. + standing
MAKES: 9 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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 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.
Originally published as Broccoli and Carrot Cheese Bake in Taste of Home Christmas Annual Annual 2012, p40

Nutritional 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.

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