Posted by: marthabernie | March 28, 2014

CRISPY TOPPED CARROT AND BROCCOLI BAKE

A good way to serve vegetables!

CRISPY TOPPED CARROT AND BROCCOLI BAKE

4 cups broccoli florets

1-1/2 pounds carrots, peeled and cut diagonally (about 4 cups)

2/3 cup mayonnaise

1/4 cup flour

1 teaspoon garlic powder

2 cups milk

1/3 cup Parmesan cheese, grated

1 cup shredded Italian cheese blend

1 pkg (6 oz) stuffing mix for chicken

Heat oven to 375 degrees F.  Cook vegetables in boiling water in medium saucepan, 3 minutes or until crisp; drain.  Place in 13 x 9 inch baking dish sprayed with cooking spray.  Whisk mayo, flour and garlic powder in same saucepan until blended.  Gradually stir in milk, cook on medium heat 3 to 5 minutes or until boils and thickens, stirring frequently.  Stir in Parmesan; pour over vegetables.  Top with shredded cheese.  Prepare stuffing mix as directed and spoon over cheese.  Bake 35 minutes until heated through and crispy on top.

NOTE:  I don’t like broccoli all that much and have substituted cut green beans.  Any vegetables will work, I think.


Responses

  1. This sounds really good!

    Like


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