In a large Dutch oven, combine broccoli, cauliflower, and carrots; add water to cover.
Bring to a boil over medium-high heat; reduce heat, and simmer for 8 minutes or until vegetables are tender. Drain well. Return vegetables to Dutch oven.
Preheat oven to 350º. Spray a 3-quart baking dish with nonstick cooking spray.
In a large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, for 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Gradually whisk in milk. Cook, whisking constantly, for 3 minutes or until thick and bubbly. Add sour cream, stirring to combine. Add 1 1/2 cups cheese, salt, and pepper. Add cheese mixture to vegetablesin Dutch oven, stirring gently tocoat. Spoon mixture into prepared baking dish.
Top casserole with crushed crackersand remaining 1/2 cup cheese. Bake for30 to 40 minutes or until hot and bubbly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (312g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 202 (73%)|
|Amt Per Serving||% DV|
|Total Fat 22.5g||30 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 57.8mg||18 %|
|Sodium 229.9mg||8 %|
|Potassium 754.5mg||20 %|
|Total Carbohydrate 17g||5 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 11g|
|Protein 6.1g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 276
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