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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Scalloped Vegetable Casserole Recipe

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This recipe for Scalloped Vegetable Casserole is from Stirring up Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups broccoli florets
6 cups cauliflower florets
2 cups sliced carrots
1/2 cup butter
1 cup chopped onion
2 cloves garlic, minced
1/3 cup flour
1 1/2 cups milk
1 cup sour cream
1 (8 oz.) pkg. shredded Italian 6-cheese blend, divided
1 1/2 tsp. salt
1 tsp. ground black pepper
1/2 cup crushed round buttery crackers
Directions:
Directions:
In a large Dutch oven, combine broccoli, cauliflower, and carrots; add water to cover. Bring to a boil over medium-high heat; reduce heat and simmer for 8 minutes or until vegetables are tender. Drain well. Return vegetables to Dutch oven.
Preheat oven to 350º. Spray a 3-quart baking dish with nonstick cooking spray.
In a large saucepan, melt butter over medium heat.
Add onion and garlic; cook, stirring frequently, for 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Gradually whisk in milk. Cook, whisking constantly, for 3 minutes or until thick and bubbly. Add sour cream, stirring to combine. Add 1 1/2 cups cheese, salt, and pepper. Add cheese mixture to vegetables in Dutch oven, stirring gently to coat. Spoon mixture into prepared baking dish.
Sprinkle crushed crackers and remaining 1/2 cup cheese over vegetable mixture. Bake for 30 to 40 minutes or until hot and bubbly.

 

 

 

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