Colorful Vegetable Casserole Recipe

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Colorful Vegetable Casserole Recipe

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5 1
Publisher Photo
With its eye-opening zippy flavor, horseradish gives this vegetable casserole a "root" awakening.—Precious Owens, Elizabethtown, Kentucky
MAKES:
12-14 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • 3 cups fresh cauliflowerets
  • 3 cups sliced carrots
  • 3 cups fresh broccoli florets
  • 1 cup mayonnaise
  • 1/4 cup finely chopped onion
  • 3 tablespoons prepared horseradish
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup dry bread crumbs
  • 2 tablespoons butter, melted
  • 1/8 teaspoon paprika

Directions

In a large saucepan; add 1 in. water. Add cauliflower and carrots. Bring to a boil. Reduce heat; cover and simmer for 4-8 minutes. Add broccoli; cook 4-6 minutes longer or until all the vegetables are crisp-tender. Drain.
In a small bowl, combine the mayonnaise, onion, horseradish, salt and pepper. Add vegetables; toss to coat.
Pour into a greased 2-qt. baking dish. In a small bowl, combine the bread crumbs, butter and paprika until crumbly; sprinkle over vegetables. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 12-14 servings.
Originally published as Colorful Vegetable Casserole in Taste of Home December/January 1998, p41

Nutritional Facts

3/4 cup: 162 calories, 15g fat (3g saturated fat), 10mg cholesterol, 196mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 2g protein.

  • 3 cups fresh cauliflowerets
  • 3 cups sliced carrots
  • 3 cups fresh broccoli florets
  • 1 cup mayonnaise
  • 1/4 cup finely chopped onion
  • 3 tablespoons prepared horseradish
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup dry bread crumbs
  • 2 tablespoons butter, melted
  • 1/8 teaspoon paprika
  1. In a large saucepan; add 1 in. water. Add cauliflower and carrots. Bring to a boil. Reduce heat; cover and simmer for 4-8 minutes. Add broccoli; cook 4-6 minutes longer or until all the vegetables are crisp-tender. Drain.
  2. In a small bowl, combine the mayonnaise, onion, horseradish, salt and pepper. Add vegetables; toss to coat.
  3. Pour into a greased 2-qt. baking dish. In a small bowl, combine the bread crumbs, butter and paprika until crumbly; sprinkle over vegetables. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 12-14 servings.
Originally published as Colorful Vegetable Casserole in Taste of Home December/January 1998, p41

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