Broccoli-Cauliflower-Carrot-Mushroom Bake
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
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
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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.
Number of Servings: 8
Recipe submitted by SparkPeople user SLBBW66.
Member Ratings For This Recipe
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SRBECKEL
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NESTIZMT