Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 2 tbsp. butter

  3. 1 tbsp. all purpose flour

  4. 12 ounce can evaporated milk

  5. 1 cup shredded Cheddar cheese

  6. 1 1/2 cups fresh or frozen, steamed broccoli florets

  7. 1 1/2 cups fresh or frozen, steamed cauliflower florets

  8. 1/2 cup, peeled, sliced carrots, steamed until tender

  9. 1/4 cup dry Italian style bread crumbs

  10. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat broiler. Lightly coat the inside of a 1 1/2 quart baking dish with cooking spray. Melt butter in a medium saucepan over low heat. Stir in flour and cook until bubbly. Stir in evaporated milk. Cook until boiling and thickened, stirring frequently. Remove the pan from the heat and add Cheddar. Stir until the cheese is melted. Place broccoli, cauliflower and carrots in a large bowl. Add the sauce mixture and toss to coat vegetables. Transfer the vegetable mixture Transfer the vegetables to the prepared dish. Stir together the bread crumbs and Parmesan in a small bowl. Sprinkle the bread crumb mixture evenly over the vegetables. Broil about 2 minutes until the bread crumbs are lightly browned. Serve hot.


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