- 2 cups fresh baby carrots
- 2 cups fresh broccoli florets
- 2 cups fresh cauliflowerets
- 1-¾ cups fresh mushrooms, sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups half and half
- 1 tsp chicken bouillon granules
- ½ tsp onion powder
- ¼ tsp white pepper
- 1 cup shredded swiss cheese
- ½ cup Ritz cracker crumbs
ingredients
directions
1. Place carrots in a steamer basket, place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3 minutes. |
2. Add broccoli and cauliflower; steam 5 minutes longer or until tender. Transfer vegetables to a greased 2-1/2 quart baking dish. |
3. In a large skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in the cream, bouillon, onion power, and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese. |
4. Pour over vegetables and stir to coat. Sprinkle with cracker crumbs. Bake uncovered for 350º for 20 to 25 minutes or until bubbly. |