Vegetable Medley Casserole

By á-25138

Ingredients

• crumb topping:
• 1 cup crushed Ritz crackers, or whatever breadcrumbs you like
• 1 clove garlic, grate on microplane or mince super fine
• dash each salt and pepper
• 1-2 Tbsp melted butter
• 1/4 cup shredded cheese (combination of shredded Parmesan & cheddar)
• vegetables:
• 2 cups baby carrots, steamed for about 7-8 minutes
• 3 cups chopped cauliflower, steamed for about 5 minutes
• 3 cups chopped broccoli, steamed for about 4 minutes
• cream sauce:
• 3 Tbsp flour
• 2 Tbsp butter
• 2 cloves garlic, minced
• 1/4 tsp each salt and pepper
• 1/4 tsp nutmeg
• 1- 14.5 ounce can chicken broth
• 1/2 cup skim milk
• 2 Tbsp half & half cream
• 1/2 cup shredded cheese (combination of shredded Parmesan and cheddar)

Preparation

Step 1

Steam vegetables until crisp-tender. Set in greased casserole dish. Mine was about 8.5 x 10.5 x 2.5 inches) In a saucepan over medium heat, melt butter and add flour and garlic. Stir constantly for a minute or two. With a whisk, add chicken broth, salt, pepper and nutmeg. Increase temperature to simmer. Continue cooking and stirring for several minutes until thickened. Stir in milk, half & half and cheese. Pour over vegetables and gently mix. Top with crumb topping mixture. Bake uncovered at 350 degrees for about 30 minutes, until bubbling and breadcrumbs are golden brown.