Cheesy
Vegetable Bake
Hey
everyone, time for Finicky Friday again!
- Makes: 12 servings
- Serving Size: 1/2cup
- Carb Grams Per Serving: 10
Ingredients:
- Nonstick
cooking spray
- 2 16 - ounce
package frozen broccoli, cauliflower, and carrots, thawed and
rinsed*
- 1 12 - ounce
can evaporated fat-free milk
- 1/4 cup finely
chopped onion
- 2 tablespoons all-purpose
flour
- 2 cloves garlic,
minced
- 1/4 teaspoon black
pepper
- 3/4 cup shredded
reduced-fat sharp cheddar cheese (3 ounces)
- 1/2 8 - ounce
package reduced-fat cream cheese (Neufchatel), cut up and
softened
- 2/3 cup soft
whole wheat bread crumbs (1 slice)
- 2 tablespoons snipped
fresh parsley and/or snipped fresh basil (optional)
Directions:
Preheat oven to 350 degrees F. Coat a 2-quart square baking dish with cooking spray. Arrange thawed vegetables in the baking dish. Set aside.
Preheat oven to 350 degrees F. Coat a 2-quart square baking dish with cooking spray. Arrange thawed vegetables in the baking dish. Set aside.
In a medium saucepan, whisk together evaporated milk, onion, flour, garlic, and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheddar cheese and cream cheese, whisking until melted and smooth.
Pour cheese mixture evenly over vegetables. Toss gently to coat vegetables with sauce. Sprinkle with bread crumbs. Lightly coat crumbs with additional cooking spray.
Bake for 40 to 45 minutes or until mixture is bubbly and crumbs are lightly browned. Let stand for 5 minutes before serving. If desired, sprinkle with parsley and/or basil. Makes 12 servings (about 1/2 cup each).
Tip
- *Test
Kitchen Tip: Thaw vegetables overnight in the refrigerator or place
vegetables in a large colander. Run cool water over vegetables. Let stand
for 15 minutes to drain.
Nutrition Facts Per Serving:
Servings Per Recipe: 12
PER SERVING:
104 cal.
4 g total fat (2 g sat. fat)
13 mg chol., 163 mg
sodium
10 g carb. (2 g fiber, 6 g sugars
7 g pro.
