ingredients

  • 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

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.

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servings/yield

8 servings