Broccoli and Carrot Cheese Bake Recipe
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.
- 2 cups thinly sliced fresh carrots
- 2 cups fresh broccoli florets
- 3 Eggland's Best 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
- 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 for 10 minutes before serving. Yield: 9 servings.
Originally published as Broccoli and Carrot Cheese Bake in Taste of Home Christmas Annual Annual 2012, p40
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