Broccoli And Carrot Cheese Bake Food

CHEESY CARROT BROCCOLI CASSEROLE

Steps:

• In a large skillet, saute the carrots, celery and onion in 3 teaspoons butter until tender. Transfer to a greased 1-1/2-qt. baking dish. Top with 3/4 cup cheese. In the same skillet, saute broccoli in the remaining butter for 1 minute. Place over cheese; pour broth over all., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted and vegetables are tender. Season with salt and pepper. Serve with a slotted spoon.

BROCCOLI AND CARROT CHEESE BAKE

Steps:

• Place carrots and broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender., Preheat oven to 325°. In a large bowl, whisk eggs, milk, butter, salt, nutmeg and pepper. Stir in vegetables and 1 cup cheese. Gently stir in bread., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

CHEESY BROCCOLI CARROT BAKE

Steps:

• Preheat oven to 375°F.
• In a large skillet, melt 3 tablespoons butter over medium heat. Add the onion and garlic; cook and stir for 5 minutes or until tender.
• Add the red bell pepper; cook for another 2 minutes.
• Stir in the Alfredo sauce, milk and cream cheese. Cook, stirring occasionally, until the cheese melts and the mixture is smooth.
• Add the Havarti and Cheddar cheeses and stir until smooth. Remove the pan from the heat.
• Add the broccoli and carrots to the sauce mixture. Pour into a 13" x 9" glass baking dish.
• In a medium bowl, combine the bread crumbs, Parmesan cheese, and melted butter and mix well. Sprinkle this mixture over the casserole.
• Bake at 375°F for 40 to 50 minutes or until the casserole is bubbling and the topping is brown and crisp.

BROCCOLI CHEESE BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish.
• Bake in preheated oven for 30 minutes.

CARROT BROCCOLI CASSEROLE

Steps:

• In a skillet, saute the carrots, celery and onion in 3 teaspoons butter until tender.
• Transfer to a greased 1-1/2-qt. baking dish.
• Top with 3/4 cup cheese.
• In the same skillet, saute broccoli in the remaining butter for 1 minute.
• Place over cheese and pour broth over all.
• Cover and bake at 350° for 25 minutes.
• Uncover and sprinkle with remaining cheese.
• Bake 5 minutes longer or until cheese is melted and vegetables are tender.
• Season with salt and pepper.

CRISPY-TOPPED CARROT AND BROCCOLI BAKE

Steps:

• Heat oven to 375ºF.
• Cook vegetables in boiling water in medium saucepan 3 min. or until crisp-tender; drain. Place in 13x9-inch baking dish sprayed with cooking spray.
• Whisk dressing, flour and garlic powder in same saucepan until blended. Gradually stir in milk; cook on medium heat 3 to 5 min. or until sauce comes to boil and is thickened, stirring frequently. Stir in Parmesan; pour over vegetables. Top with shredded cheese.
• Prepare stuffing as directed on package; spoon over cheese.
• Bake 35 min. or until heated through.

BROCCOLI CARROT CASSEROLE

Steps:

• Cook broccoli as directed. Drain.
• Mix soup with flour, sour cream, salt and pepper.
• Combine broccoli, carrots, and soup mixture.
• Put into a buttered 2 quart casserole.
• Top with bread crumbs.
• Bake at 350 F until hot and lightly browned.

CARROT BROCCOLI CASSEROLE

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Add broccoli; cover and simmer 6-8 minutes longer or until vegetables are crisp-tender. drain and set aside. , In a small saucepan, cook and stir cheese and 1/4 cup butter until smooth. Stir in broccoli and carrots until combined., Melt the remaining butter; toss with cracker crumbs. Sprinkle a third of the mixture in a greased 2-1/2-qt. baking dish. Top with half the vegetable mixture. Repeat layers. Sprinkle with remaining crumb mixture. , Bake, uncovered, at 350° for 35-40 minutes or until heated through.

CHEESY CAULIFLOWER BROCCOLI CARROT BAKE

Steps:

• Heat oven to 400f.
• Bring a large saucepan of water to the boil, then add the chopped cauliflower, chopped broccoli and cubed carrots and cook for 5 mins - lift out a piece to test, it should be cooked. Drain the veggies then tip into an ovenproof dish.
• Put the saucepan back on the heat and add the milk, flour and butter. Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick. Turn off the heat, stir in 1 cup of cheese and pour over the veggies. Scatter over the remaining 1/2 cup of cheese and 3 tbsp breadcrumbs.
• Bake 30-35 mins.

CARROT BROCCOLI CASSEROLE

Steps:

• Place 1 inches of water in a saucepan and add carrots. Bring to a boil.
• Reduce heat and cover and simmer for 5-8 minutes or until crisp-tender.
• Add broccoli and cover and simmer 6-8 minutes longer or until vegetables are crisp-tender.
• Drain and set aside.
• In a small saucepan, cook and stir the cheese and 1/4 cup butter until smooth.
• Stir in the broccoli and carrots until combined.