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View more "Side Dishes" recipes Crispy-Topped Vegetable Casserole Recipe

Crispy-Topped Vegetable Casserole

Dairy Farmers of Canada
Add to Calendar 12/18/2018 10:00 AM 12/18/2018 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 cups (500 mL) carrots, chopped
2 cups (500 mL) cauliflower, chopped
2 cups (500 mL) broccoli, chopped
3 tbsp (45 mL) butter
1 small onion, chopped
2 tbsp (30 mL) all-purpose flour
A pinch of salt
Pepper, to taste
1 cup (250 mL) Milk
6 oz (175 g) Canadian Cream cheese, cut into cubes
2/3 cup (160 mL) fresh bread crumbs
2 tbsp (30 mL) grated Canadian Parmesan cheese

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/crispy-topped-vegetable-casserole?source=calendar
Crispy-Topped Vegetable Casserole true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Side Dishes
  • Prep. Time 20 mins
  • Cooking Time 50 - 55 mins
  • Yields 4 servings

"This delicious veggie dish is a family favourite. We cook it up in a big pan, and there are never any leftovers!"
-Recipe from Josh E. Hofer, dairy farmer from Maple Creek, Saskatchewan

  • Course Side Dishes
  • Prep. Time 20 mins
  • Cooking Time 50 - 55 mins
  • Yields 4 servings

"We’re very proud of the products we make, and we enjoy every minute working on the farm."

Josh E. Hofer,
Downie Lake Colony
Maple Creek, Saskatchewan

This recipe is brought to you by:

My Milk Calendar From the 2014 Milk Calendar Explore all Milk Calendar recipes

Ingredients

2 cups (500 mL) carrots, chopped
2 cups (500 mL) cauliflower, chopped
2 cups (500 mL) broccoli, chopped
3 tbsp (45 mL) butter
1 small onion, chopped
2 tbsp (30 mL) all-purpose flour
A pinch of salt
Pepper, to taste
1 cup (250 mL) Milk
6 oz (175 g) Canadian Cream cheese, cut into cubes
2/3 cup (160 mL) fresh bread crumbs
2 tbsp (30 mL) grated Canadian Parmesan cheese

Preparation

Preheat oven to 350 °F (180 °C). Butter an 8-cup (2 L) shallow baking dish.

Place carrots in a large saucepan; add water to cover by 3 inches (7.5 cm) and bring to a boil over high heat. Cover, reduce heat to medium and boil gently for 5 minutes or until starting to soften. Add cauliflower, then broccoli; cover, leaving lid slightly ajar, and boil gently for about 5 min or until vegetables are tender-crisp. Drain well and place in buttered dish.

Meanwhile, in a medium saucepan, melt 1 tbsp (15 mL) of the butter over medium heat; sauté onion for about 5 min or until softened. Add 1 tbsp (15 mL) butter and stir until melted. Sprinkle in flour, salt and pepper to taste; cook, stirring, for 2 min. Gradually pour in milk, whisking constantly. Cook, whisking, for about 3 min or until thick and bubbly.

Reduce heat to low; add Cream cheese and stir until smooth. Pour over vegetables in dish; stir gently to coat evenly. Bake for 20 min.

Melt remaining butter and toss with bread crumbs and Parmesan cheese; sprinkle over casserole. Bake for 10 to 15 min or until crisp and golden.

Tips

Be sure to cook the vegetables just slightly in the boiling water since they will cook further in the sauce in the oven.

If you want to use frozen vegetables, thaw then drain them and skip the 2nd step. Reduce the baking time to 15 minutes before adding the topping.

Use 6 cups (1.5 L) of one of the suggested vegetables and/or add 3 cloves minced garlic with the onion.

124 people love this recipe.

Rank as top rated See all 50 top rated

"We’re very proud of the products we make, and we enjoy every minute working on the farm."

Josh E. Hofer,
Downie Lake Colony
Maple Creek, Saskatchewan

This recipe is brought to you by:

My Milk Calendar From the 2014 Milk Calendar Explore all Milk Calendar recipes

"We’re very proud of the products we make, and we enjoy every minute working on the farm."

Josh E. Hofer,
Downie Lake Colony
Maple Creek, Saskatchewan

This recipe is brought to you by:

My Milk Calendar From the 2014 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 410 Calories
Protein: 11 g
Carbohydrate: 33 g
Fat: 27 g
Fibre: 5 g
Sodium: 448 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 21 % / 235 mg
Vitamin C: 118 %
Vitamin A: 75 %
Folate: 49 %
Vitamin B12: 29 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 1 1/4 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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