Broccoli and Carrot Cheese Bake |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 9 |
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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 (kids and men!). It uses vegetables that are available year round, so it works for Easter as well as winter holiday meals. Ingredients:
2 cups thinly sliced fresh carrots |
2 cups fresh broccoli florets |
3 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:
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 for 3-4 minutes or until crisp-tender.
2. In a large bowl, whisk the eggs, milk, butter, salt, nutmeg and pepper. Stir in the vegetables and 1 cup cheese. Gently stir in bread.
3. Transfer to a greased 11-in. x 7-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 325° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 9 servings.
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