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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 174.3
  • Total Fat: 13.5 g
  • Cholesterol: 32.2 mg
  • Sodium: 85.1 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.8 g

View full nutritional breakdown of Broccoli-Cauliflower-Carrot-Mushroom Bake calories by ingredient
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Broccoli-Cauliflower-Carrot-Mushroom Bake

Submitted by: SLBBW66

Introduction

If you prefer lower fat, reduce butter and use lower fat cheeses. If you prefer lower fat, reduce butter and use lower fat cheeses.
Number of Servings: 8

Ingredients

    1 1/2 cups broccoli, raw
    1cups cauliflower, raw
    1 cup large mushrooms, quartered
    1 cup carrots
    2 tablespoons butter
    2 Tbsp minced green onion, tops included
    1 tablespoons flour
    Dash pepper
    3/4 cup non dairy creamer
    1 1/2 oz cream cheese, softened
    2 oz low sodium parmesan cheese, grated
    1/4 cup soft bread crumbs

Directions

Wash and cut vegetables; steam until crisp but tender. Drain. In saucepan, melt 1.5 tablespoons of the butter; briefly saute minced onion, then blend in flour and pepper. Add creamer. Cook on medium low heat and stir until bubbly and thick. Reduce heat; blend in cream cheese and parmesan until smooth. Spray 1 1/2 quart casserole and arrange vegetables. Pour sauce over and mix lightly. Bake 15 minutes at 350°F. Mix together the bread crumbs and remaining 1/2 Tbsp butter and sprinkle on casserole. Bake an additional 25 minutes.


Number of Servings: 8

Recipe submitted by SparkPeople user SLBBW66.






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Member Ratings For This Recipe

  • I liked this! It was sweet despite the onions and the pepper. I don't think it makes 8 servings, however. I added another half cup of broccoli and another cup of carrots to cover for the cauliflower I didn't have and it just wasn't filling enough to be eaten by itself. - 10/27/10

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  • Very good!! I needed to add water to the dry ingredients because there wasn't enough liquid to get bubbly and thick like the recipe stated. I used garden vegetable cream cheese and it turned out wonderful! - 5/8/08

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