Broccoli-Cauliflower-Carrot-Mushroom Bake

Name: Broccoli-Cauliflower-Carrot-Mushroom Bake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 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

(4)

Minutes to Prepare: 15
Minutes to Cook: 40

Number of Servings: 8

Ingredients

1 1/2 cups broccoli, raw1cups cauliflower, raw1 cup large mushrooms, quartered1 cup carrots2 tablespoons butter2 Tbsp minced green onion, tops included1 tablespoons flourDash pepper3/4 cup non dairy creamer1 1/2 oz cream cheese, softened2 oz low sodium parmesan cheese, grated1/4 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.

Servings Per Recipe: 8

Nutritional Info 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

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Member Reviews

SRBECKEL
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
NESTIZMT
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