Shelly's Recipe

WINTER VEGETABLE CASSEROLE

Category: Sides

1/3 large head of cauliflower, cut into flowerets
1/2 small bunch broccoli, cut into flowerets
2 carrots, peeled and sliced into rounds
4 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk
1 tablespoon Dijon mustard
1 1/2 cups (6 ounces) sharp cheddar cheese, cubed
1 cup soft fresh breadcrumbs
1 tablespoon fresh parsley, chopped
1/2 teaspoon ground paprika
Pinch of ground nutmeg
2 tablespoons butter, melted

Preheat oven to 350 degrees F. Steam cauliflower, broccoli, and carrots in water just until tender, about 6 minutes. Set aside.

Prepare a two-quart baking dish with non-stick cooking spray. Melt 4 tablespoons of butter in a large saucepan over medium heat. Add flour and stir until smooth and just bubbly. Add salt, pepper, and milk. Cook the sauce, stirring, until thickened and bubbly. Add the mustard and cheese and continue cooking and stirring until cheese is melted. Add cauliflower, broccoli and carrots to cheese mixture and toss to coat. Spoon into prepared baking dish.

In a small bowl combine the breadcrumbs parsley, paprika, nutmeg and 2 tablespoons butter. Sprinkle over casserole and bake for 15-20 minutes or until the casserole is bubbly and browned. Serves: 6