Broccoli-Cauliflower-Carrot-Mushroom Bake

3.8 of 5 (4)
member ratings
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


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


    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


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.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    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

  • no profile photo

    Very Good
    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