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Gruyère Vegetable Bake

  • 4servings
  • 30minutes
  • 240calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, D, P
MineralsSelenium, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 bag (1 pound) frozen broccoli, cauliflower and carrots

  2. 2 tablespoons butter or margarine

  3. 2 tablespoons Gold Medal® all-purpose flour

  4. 1/4 teaspoon salt

  5. 1/4 teaspoon onion powder

  6. 1/4 teaspoon caraway seed

  7. 1 cup milk

  8. 1/2 cup shredded GruyFre or Swiss cheese (2 ounces)

  9. 1/2 cup soft whole wheat or white bread crumbs

  10. 1 tablespoon butter or margarine, melted

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°. Cook and drain vegetables as directed on package.

  2. Melt 2 tablespoons butter in 1 1/2-quart saucepan over medium heat. Stir in flour, salt, onion powder and caraway seed. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in vegetables.

  3. Place vegetable mixture in ungreased 1 1/2-quart casserole. Mix bread crumbs and 1 tablespoon butter. Bake uncovered about 20 minutes or until crumbs are golden.

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