Description
With every spoonful of this vegetable bake, I drift back to a simpler time in my mom’s garden.
Ingredients
2 cups chopped carrots
1/2 cup fresh or frozen lima beans
1/2 cup cut fresh green beans
2 cups chopped cauliflower
2 cups chopped fresh broccoli
1/2 cup fresh or frozen whole kernel corn
1/2 cup fresh or frozen peas
1 large sweet onion, chopped
1/4 cup butter, cubed
3 tablespoons all-purpose flour
1 cup half-and-half cream
1 cup 2% milk
1 package (8 ounces) spreadable garlic and herb cream cheese
1 cup shredded sharp cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup minced fresh parsley
1/4 teaspoon each salt and pepper
Dash each white pepper and ground nutmeg
1 cup panko bread crumbs
1/2 cup each shredded Parmesan and Romano cheeses
Instructions
Place the carrots, lima beans and green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender, adding the cauliflower, broccoli, corn and peas during the last 2 minutes. Transfer to a large bowl; stir in onion.
Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the cream and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cream cheese, cheddar cheese, mozzarella cheese, parsley and seasonings; cook and stir until blended.
Pour sauce over vegetables; gently toss to coat. Transfer to a greased 13×9-in. baking dish. Combine the bread crumbs, Parmesan and Romano cheeses; sprinkle over vegetable mixture. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
"vegetable" - Google News
September 09, 2021 at 04:33PM
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Garden Vegetable Bake - KNUJ
"vegetable" - Google News
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