Harvest Vegetable Casserole

Stress-free cheesy vegetable casserole - perfect for dinner.

  • prep time 40 min
  • total time 1 hr 20 min
  • ingredients 13
  • servings 6

Ingredients

2
cups coarsely chopped fresh cauliflower
4
eggs
1/2
cup milk
1
cup all-purpose flour
1 1/2
teaspoons baking powder
1/2
teaspoon salt
1/2
teaspoon dry mustard
1/4
teaspoon dried thyme leaves
1/4
teaspoon pepper
2
cups shredded carrots
1/3
cup finely chopped green bell pepper
4
oz. (1 cup) shredded Cheddar cheese
4
oz. (1 cup) shredded Monterey Jack cheese
  • 1 Heat oven to 350°F. Grease 8-inch square (2-quart) baking dish. Cook cauliflower in small amount of boiling water for 8 to 12 minutes or until crisp-tender. Drain; set aside.
  • 2 In large bowl, beat eggs until foamy; add milk. Add flour, baking powder, salt, dry mustard, thyme and pepper; beat well. Fold in cooked cauliflower and all remaining ingredients. Spoon into greased baking dish.
  • 3 Bake at 350°F. for 35 to 40 minutes or until set.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    310
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    9g,
    9%
    ),
    Cholesterol
    180mg
    180%;
    Sodium
    590mg
    590%;
    Total Carbohydrate
    24g
    24%
    (Dietary Fiber
    3g
    3%
      Sugars
    5g
    5%
    ),
    Protein
    18g
    18%
    ;
    % Daily Value*:
    Vitamin A
    220%;
    Vitamin C
    30%;
    Calcium
    40%;
    Iron
    15%;
    Exchanges:
    1 Starch; 1 Other Carbohydrate; 1 Vegetable; 2 High-Fat Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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