Broccoli and Carrot Cheese Bake Recipe

5 1 1
Broccoli and Carrot Cheese Bake Recipe
Broccoli and Carrot Cheese Bake Recipe photo by Taste of Home
Publisher Photo

Broccoli and Carrot Cheese Bake Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + standing
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + standing

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. 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.
Originally published as Broccoli and Carrot Cheese Bake in Taste of Home Christmas Annual Annual 2012, p40

Nutritional Facts

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

  • 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
  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 in the center comes out clean. Let stand 10 minutes before 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.
Originally published as Broccoli and Carrot Cheese Bake in Taste of Home Christmas Annual Annual 2012, p40

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBroccoli and Carrot Cheese Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
recipehound54 User ID: 4246730 116744
Reviewed 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."

Loading Image