I add extra white pepper to this veggie bake for a little extra kick. I’ve used an Italian cheese blend instead of Swiss, and the results were equally good.
—CHRISTIE NELSON TAYLORVILLE, IL
PREP: 25 MIN. • BAKE: 20 MIN. • MAKES: 8 SERVINGS
2 cups fresh baby carrots
2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1 3/4 cups sliced fresh mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups half-and-half cream
1 teaspoon chicken bouillon granules
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1 cup (4 ounces) shredded Swiss cheese
1/2 cup crushed butter-flavored crackers (about 15 crackers)
1. Preheat oven to 350°. Place carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3 minutes.
2. Add broccoli and cauliflower; steam 5 minutes longer or until vegetables are tender. Transfer to a greased 2 1/2-qt. baking dish.
3. In a large skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in cream, bouillon, onion powder 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, 20-25 minutes or until bubbly.