Paula Deen

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Name: Scalloped Vegetable Casserole
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 10
Cuisine: not set
Ingredients: 6 cups Broccoli Florets; 6 cups Cauliflower florets; 2 cups sliced carrots; 1/2 cup Butter; 1 cup chopped onions; 2 cloves Garlic; 1 1/2 cups Milk; 1 cup Sour cream; 1 (8oz) pkg shredded cheese blend; 1 1/2 teaspoon Salt; 1 teaspoon Ground black pepper; 1/2 cup crushed buttery crackers

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INGREDIENTS

6 cups Broccoli Florets
6 cups Cauliflower florets
2 cups sliced carrots
1/2 cup Butter
1 cup chopped onions
2 cloves Garlic
1 1/2 cups Milk
1 cup Sour cream
1 (8oz) pkg shredded cheese blend
1 1/2 teaspoon Salt
1 teaspoon Ground black pepper
1/2 cup crushed buttery crackers

INSTRUCTIONS

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.

NOTES

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Scalloped Vegetable Casserole

6 cups Broccoli Florets
6 cups Cauliflower florets
2 cups sliced carrots
1/2 cup Butter
1 cup chopped onions
2 cloves Garlic
1 1/2 cups Milk
1 cup Sour cream
1 (8oz) pkg shredded cheese blend
1 1/2 teaspoon Salt
1 teaspoon Ground black pepper
1/2 cup crushed buttery crackers

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.

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Nutrition

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Serving Size: 1 Serving (312g)
Recipe Makes: 10 Servings

Calories: 276
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 276

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