Name: Garden Vegetable Bake
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: 2 cups chopped carrots -; 1/2 cup fresh or frozen lima beans -; 1/2 cup cut fresh green beans -; 2 cups chopped cauliflower -; 2 cups chopped fresh broccoli -; 1/2 cup fresh or frozen whole kernel corn -; 1/2 cup fresh or frozen peas -; 1 large sweet onion, chopped -; 1/4 cup butter, cubed -; 3 tablespoons all-purpose flour -; 1 cup half-and-half cream -; 1 cup 2% milk -; 1 package (8 ounces) spreadable garlic and herb cream cheese -; 1 cup shredded sharp cheddar cheese -; 1/2 cup shredded part-skim mozzarella cheese -; 1/2 cup minced fresh parsley -; 1/4 teaspoon each salt and pepper -; Dash each white pepper and ground nutmeg -; 1 cup panko bread crumbs -; 1/2 cup each shredded Parmesan and Romano cheeses -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Garden Vegetable Bake

1. 2 cups chopped carrots -

2. 1/2 cup fresh or frozen lima beans -

3. 1/2 cup cut fresh green beans -

4. 2 cups chopped cauliflower -

5. 2 cups chopped fresh broccoli -

6. 1/2 cup fresh or frozen whole kernel corn -

7. 1/2 cup fresh or frozen peas -

8. 1 large sweet onion, chopped -

9. 1/4 cup butter, cubed -

10. 3 tablespoons all-purpose flour -

11. 1 cup half-and-half cream -

12. 1 cup 2% milk -

13. 1 package (8 ounces) spreadable garlic and herb cream cheese -

14. 1 cup shredded sharp cheddar cheese -

15. 1/2 cup shredded part-skim mozzarella cheese -

16. 1/2 cup minced fresh parsley -

17. 1/4 teaspoon each salt and pepper -

18. Dash each white pepper and ground nutmeg -

19. 1 cup panko bread crumbs -

20. 1/2 cup each shredded Parmesan and Romano cheeses -

How to cook deliciously - Garden Vegetable Bake

1. Stage

Place the carrots, lima beans and green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender, adding the cauliflower, broccoli, corn and peas during the last 2 minutes. Transfer to a large bowl; stir in onion.

2. Stage

Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the cream and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cream cheese, cheddar cheese, mozzarella cheese, parsley and seasonings; cook and stir until blended.

3. Stage

Pour sauce over vegetables; gently toss to coat. Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, Parmesan and Romano cheeses; sprinkle over vegetable mixture. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.