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    You are in: Home / Recipes / Carrot and Cauliflower Casserole Recipe
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    Carrot and Cauliflower Casserole

    Carrot and Cauliflower Casserole. Photo by rpgaymer

    1/2 Photos of Carrot and Cauliflower Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    breezermom's Note:

    This recipe came from the Holladay 7th Ward Cookbook, and was posted by Jeanne Forsberg. I found this when I had half a head of cauliflower and some carrots, and needed a vegetable side that I thought I could get kids to eat. As usual, cheese comes into play!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook the carrot in a small amount of boiling water for 8 to 10 minutes or until tender. Drain, and place in a lightly greased 1 quart casserole.
    2. 2
      Cook the cauliflower in a small amount of boiling water for 6 to 8 minutes or until tender. Drain. Add the cauliflower to the carrots, and set aside.
    3. 3
      Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the broth and cream; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. (Do not get it too thick). Add 1/2 cup shredded cheese, green onions, and mustard, stirring until the cheese melts.
    4. 4
      Pour the sauce over the carrots and cauliflower, stirring gently to coat well. Cover and bake at 350 degrees for 20 minutes or until the mixture is thoroughly heated. Remove the cover and sprinkle with the remaining shredded cheese. Bake an additional 5 minutes or until the cheese melts.

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    Ratings & Reviews:

    • on March 05, 2013

      45

      I liked the idea behind this recipe, but the sauce ended up a bit too heavy and cheesy for me. I even doubled the amount of veggies and kept the sauce ingredients the same, but it was still a bit much for me- although this is probably just a personal preference. I did really like the creamy Swiss cheese sauce though, I'd just want less of it in the dish. Thanks for sharing! [Made and Reviewed for Best of 2012]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 07, 2013

      55

      Oh, this was good! I used cauliflower and some broccoli with the carrots, subbed veg. broth for the chicken broth. I also steamed the veggies and used cheddar and pepper jack cheese. Delish with some salt and pepper. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2012

      45

      I scaled this back for 2 serves which was just enough to give 3 of a small/medium serve each but I think I would up the sauce factor as it barely covered the vegies and I therefore used more cheese to make sure the vegies were covered. I used hi-low milk (low fat milk) for the shipping cream and it worked well and used a sharp cheddar instead of swiss which was also good, I steamed my vegies in an electric steamer and baked as per recipe and we enjoyed. Thank you breezermom, made for Went To Market Tag Game.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Carrot and Cauliflower Casserole

    Serving Size: 1 (170 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 211.5
     
    Calories from Fat 131
    62%
    Total Fat 14.5 g
    22%
    Saturated Fat 8.9 g
    44%
    Cholesterol 46.6 mg
    15%
    Sodium 228.6 mg
    9%
    Total Carbohydrate 13.1 g
    4%
    Dietary Fiber 3.4 g
    13%
    Sugars 4.8 g
    19%
    Protein 8.7 g
    17%

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