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Broccoli and Carrot Cheese Bake Recipe

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. 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 YIELD: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

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 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 near the center comes out clean. Let stand 10 minutes before serving. Yield: 9 servings.

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.