Taste of Home
Broccoli and Carrot Cheese Bake
TOTAL TIME: Prep: 25 min. Bake: 30 min. + standing
YIELD: 9 servings.
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. —Trisha Kruse, Eagle, Idaho
Ingredients
-
2 cups thinly sliced fresh carrots
-
2 cups fresh broccoli florets
-
3 large 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
Directions
-
1.
Place carrots and broccoli in a steamer basket; place in a large saucepan over 1 in. water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender.
-
2.
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.
-
3.
Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts
1 piece: 261 calories, 16g fat (8g saturated fat), 122mg cholesterol, 428mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 13g protein.
© 2024 RDA Enthusiast Brands, LLC