Broccoli Cauliflower Carrot Bake

Broccoli Cauliflower Carrot Bake

 This recipe creates a delicious and healthy casserole that you can bring to any dinner party. Filled with vegetables full of fiber, it will leave you feeling both satisfied and healthy.

  • Low sodium
  • Low phosphorus
  • Low potassium
  • Low protein
Lunch Dinner Easy

Serving size

1/2 cup

Makes

12

Ingredients

3 cups broccoli, raw

Dash pepper

2 cups cauliflower, raw

1 cup milk

1 cup frozen whole small onions or 3 medium onions, quartered

1 package (3 ounces) cream cheese, softened

1 cup carrots

1/2 cup sharp cheddar cheese shredded

4 tablespoons butter

1/2 cup soft bread crumbs

4 tablespoons butter

2 tablespoons flour

Nutrition Info

Makes: 12  Serving size: 1/2 cup

Calories

116

Fat

9 g

Carbohydrates

7 g

Protein

3.9 g

Sodium

130 mg

Phosphorus

83 mg

Potassium

225 mg

Instructions

  1. Wash and cut vegetables; steam until crisp but tender. Drain.
  2. In saucepan, melt 2 tablespoons of the butter; blend in flour and pepper. Add milk.
  3. Cook and stir until bubbly and thick. Reduce heat; blend in cream cheese until smooth.
  4. Place vegetables in 1 1/2-quart casserole dish. Pour sauce over and mix lightly.
  5. Top with shredded cheese. Bake 15 minutes at 350°F.
  6. Mix together the bread crumbs and remaining butter and sprinkle on casserole.
  7. Bake an additional 25 minutes.

Recipe contributed by Satellite Healthcare