Broccoli and Carrot Cheese Bake

Name: Broccoli and Carrot Cheese Bake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 9 servings.
Cuisine: Comfort Food Recipes, Comfort Food Side Dishes, Comfort Food Vegetarian Recipes
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

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

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 in the center comes out clean. Let stand 10 minutes before serving.

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.

Nutrition Facts

1 piece: 261 calories, 16g fat (8g saturated fat), 122mg cholesterol, 428mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 13g protein.

Reviews

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Average Rating:

recipehound54

Apr 20, 2014

I took this to an Easter potluck today and it was well-received. It was a nice change from the standard plain veggie dish. I like the fact that the two main vegetables are not seasonal and that the ingredients are pretty standard. I microwaved the carrots/broccoli mixture to save time and I used skim instead of 2% milk. I think that you could reduce the amount of butter slightly and save calories without sacrificing taste. I wasn't able to find egg bread so I just used a dense Vienna-type bread. I would like to try using whole wheat bread next time to make it a little healthier. If I could find a Swiss cheese that was a reduced fat variety I might try that to lighten up the fat and calorie count a little. Taste was very good; the nutmeg added a different taste and didn't overpower the dish. While I used it as a side dish; it could be a very filling meatless main dish, paired with a green salad and some fresh fruit for dessert.