Cauliflower and Carrot Gratin

Top carrots and Green Giant® cauliflower with Progresso® bread crumbs to make this cheesy side dish - perfect for Thanksgiving.

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  • prep time 25 min
  • total time 60 min
  • ingredients 10
  • servings 14
 

Ingredients

1
bag (16 oz) ready-to-eat baby-cut carrots
1
head (about 2 1/2 lb) Green Giant™ 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
330mg
330%;
Total Carbohydrate
11g
11%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
20%;
Calcium
10%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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