1/2 Photos of Carrot and Cauliflower Casserole
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!
My Private Note
Units: US | Metric
- 4 carrots, scraped and cut into 2-inch pieces
- 1/2 cauliflower head, broken into flowerets
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1/4 cup whipping cream (I have substituted fat-free half and half successfully)
- 3/4 cup swiss cheese, shredded and divided
- 2 green onions, chopped
- 1/8 teaspoon dry mustard
- 1Cook 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.
- 2Cook 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.
- 3Melt 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.
- 4Pour 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.
Browse Our Top Cheese Recipes
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
- Total Fat 14.5 g
- Saturated Fat 8.9 g
- Cholesterol 46.6 mg
- Sodium 228.6 mg
- Total Carbohydrate 13.1 g
- Dietary Fiber 3.4 g
- Sugars 4.8 g
- Protein 8.7 g