
LOCATION: Recipes >> Casserole Recipes >> Vegetables Cheese
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Vegetables Cheese
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Cheese-Topped Vegetables Servings 6
2 cups small broccoli flowerets 2 cups small cauliflower flowerets 1 cup thinly sliced carrot 1/2 cup frozen green peas, thawed
2 teaspoons vegetable oil 1 tablespoon all-purpose flour 3/4 cup skim milk 1/4 cup reduced-sodium chicken broth 3/4 cup shredded reduced-fat cheddar cheese 1/8 teaspoon freshly ground black pepper
Preheat oven to 400F. In a large saucepan, bring 2 quarts of water to a boil. Add broccoli and cauliflower. Cook for 3 minutes. Add carrot and cook for 2 minutes. Drain vegetables in a colander. Place mixture in a 2 quart baking dish. Stir in peas; set aside. To prepare the sauce, in a small saucepan, heat oil over medium heat. Add flour; cook, stirring constantly, for 1 minute. Gradually whisk in milk and broth. Bring to a boil and cook, whisking frequently, for 3 minutes. Remove from heat. Stir in 1/2 cup of cheddar and the pepper. Pour sauce over vegetables; stir until coated. Sprinkle remaining cheddar over top. Bake until cheese is bubbling, about 5 minutes. Serve immediately.
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