Scalloped Vegetable Casserole


6 cups broccoli florets
6 cups cauliflower florets
2 cups sliced carrots
½ cup butter
1 cup chopped onion
2 tablespoons minced onion
1/3 cup all-purpose flour
1 ½ cups milk
1 cup sour cream
1 8-ounce package shredded Italian 6-cheese blend, divided
1 teaspoon salt
1 teaspoon pepper
1 cup crushed round buttery crackers

  1.  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 and return vegetables to Dutch oven.
  2. Preheat oven to 350 degrees and spray a 3-quart baking dish with non-stick cooking spray.
  3. 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 ½ cups cheese, salt and pepper.  Add cheese mixture to vegetables in Dutch oven, stirring gently to coat.  Spoon mixture into prepared baking dish. 
Top casserole with crushed crackers and remaining ½ cup cheese.  Bake for 30 to 40 minutes or until hot and bubbly.

Cooking With Crevolyn
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