Cauliflower and Carrot Gratin
Recipe: #11215
November 17, 2013
Categories: Casseroles, Side Dishes, Carrot, Cauliflower, Christmas, Easter, Mothers Day New Years, Potluck, Sunday Dinner, Thanksgiving, Oven Bake, No Eggs, more
"I made this my family said it was delicious, so I am posting it here to join all the other great recipes on this site! This is from Pillsbury.com, I changed it a little to suit our tastes, this is a perfect dish to serve at Thanksgiving or Christmas I am making it again for the holidays, the original recipe says it is for 14 servings there is no way this will feed 14!"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (365.3 g)
- Calories 246.2
- Total Fat - 14.4 g
- Saturated Fat - 8.6 g
- Cholesterol - 37.3 mg
- Sodium - 301.8 mg
- Total Carbohydrate - 25.4 g
- Dietary Fiber - 6.5 g
- Sugars - 10.7 g
- Protein - 7.3 g
- Calcium - 146.6 mg
- Iron - 1.3 mg
- Vitamin C - 96 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oven to 350°F.
Step 2
Grease a 2 1/2-quart casserole dish.
Step 3
In 5-quart Dutch oven, heat 8 cups water to boiling. Add carrots; boil uncovered 10 minutes. Add cauliflower; boil 4 minutes longer. Drain; set aside.
Step 4
Meanwhile, in 4-quart saucepan, melt 3 tablespoons of the butter. Cook onion in butter about 4 minutes, stirring occasionally, until softened. Stir in flour, garlic salt and mustard with whisk; cook about 1 minute or until bubbly. Slowly stir in milk. Cook and stir until bubbly and slightly thickened. Remove from heat; stir in cheese until melted. Stir in carrots and cauliflower. Pour into casserole.
Step 5
In small microwavable bowl, microwave remaining 3 tablespoons butter (I used a little more butter) on High 1 minute or until melted; stir in bread crumbs. Sprinkle over vegetable mixture.
Step 6
Bake uncovered 25 to 30 minutes or until bubbly around edges. Let stand 5 minutes before serving.
Tips
No special items needed.
0 Reviews
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