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Broccoli and Carrot Cheese Bake

 Broccoli and Carrot Cheese Bake
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. It uses vegetables that are available year round, so it works for Easter as well as winter holiday meals.—
9 ServingsPrep: 25 min. Bake: 30 min. + standing


  • 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


  • 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 3-4
  • minutes or until crisp-tender.
  • Preheat oven to 325°. In a large bowl, whisk eggs, milk, butter,
  • salt, nutmeg and pepper. Stir in vegetables and 1 cup cheese. Gently
  • stir in bread.
  • Transfer to a greased 11x7-in. baking dish; sprinkle with remaining
  • cheese. Bake, uncovered, 30-35 minutes or until a knife inserted
  • near the center comes out clean. Let stand 10 minutes before

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Broccoli and Carrot Cheese Bake (continued)

Directions (continued)

  • 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.
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.