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Cauliflower and Carrot Gratin

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Cauliflower and Carrot Gratin
  • Prep Time 25 min
  • Total Time 60 min
  • Servings 14
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Top carrots and cauliflower with Progresso® bread crumbs to make this cheesy side dish - perfect for Thanksgiving.

Ingredients

1
bag (16 oz) ready-to-eat baby-cut carrots
1
head (about 2 1/2 lb) fresh cauliflower, cut into florets (6 cups)
6
tablespoons butter
1
medium onion, finely chopped (1/2 cup)
3
tablespoons all-purpose flour
1
teaspoon salt
1
teaspoon ground mustard
1 1/2
cups milk
6
oz (about 8 slices) American cheese, cut into small pieces
1/2
cup Progresso™ panko crispy bread crumbs

Directions

  • 1 Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray.
  • 2 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.
  • 3 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, 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.
  • 4 In small microwavable bowl, microwave remaining 3 tablespoons butter on High 1 minute or until melted; stir in bread crumbs. Sprinkle over vegetable mixture.
  • 5 Bake uncovered 25 to 30 minutes or until bubbly around edges. Let stand 5 minutes before serving.
Tips  

Look in the frozen-food case for bags of frozen chopped onions. Keep them on hand for fuss-free chopped onion.

American cheese can be purchased in bulk at most supermarket delis. Simply ask them to cut off the size chunk you desire, and either chop or shred it before adding to the milk mixture.

To help with last-minute details on Thanksgiving Day, have the cauliflower washed and cut into florets, chop the onion and have the cheese cut into pieces. You can even mix the bread crumbs and butter together and store covered in a small bowl.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
90
)
Daily Value
Total Fat
10g
15%
(
Saturated Fat
6g
30%
,
Trans Fat
0g
)
Cholesterol
30mg
9%
Sodium
330mg
14%
Potassium
290mg
8%
Total Carbohydrate
11g
4%
(
Dietary Fiber
2g
9%
,
Sugars
4g
)
Protein
5g
Daily Value*:
Vitamin A
110%
110%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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