Broccoli Carrot Casserole
Broccoli Carrot Casserole combines tender cooked vegetables in a creamy cheesy sauce, then topped with buttery crackers. It’s a delicious way to eat more veggies!
Equipment
- oven-proof braiser
- large saucepan
- Mixing bowl
Ingredients
Vegetables
- 2 tablespoons extra virgin olive oil
- 6 tablespoons butter divided
- 1.5 cups sweet onion diced
- 1.5 cups carrots cut into bite sized pieces
- 12 ounces fresh small broccoli florets (If buying a head, start with one pound and trim to 12 ounces)
- ¼ cup water
- 2 teaspoons fresh garlic minced
Sauce Ingredients
- ¼ cup all-purpose flour
- 2 cups light cream or half & half
- ⅓ cup sour cream
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard
- ½ teaspoon white pepper
- few grinds fresh nutmeg
- 1 teaspoon Worcestershire sauce
- few dashes hot sauce
- 1.5 cups sharp white cheddar cheese shredded on large holes of box grater, divided
- 1.25 cups Gruyere Swiss cheese shredded on large holes of box grater, divided
- 1 cup Parmesan cheese grated and divided
Topping
- 1.5 sleeves Ritz crackers slightly crushed (3 cups or 45 crackers)
Instructions
Cooking Instructions
- Preheat oven to 400 degrees F.
- In an oven-proof braiser or other low-sided oven-safe pan, melt 4 tablespoons of butter in the olive oil over medium high heat and add onion, carrots, and broccoli.
- Stir and cook for one minute, add the water, cover, and cook for three minutes covered. Remove cover and add garlic and cook one to two more minutes to evaporate the water.
- Stir in the flour to coat and lower to medium heat.
- While vegetables are cooking, in a separate large saucepan over medium heat, add cream, sour cream, salt, mustard, pepper, nutmeg, Worcestershire sauce and hot sauce.
- Once hot, add one cup of the cheddar, one cup of the Swiss and half a cup of the Parmesan cheese and whisk to melt. Once the cheese has melted into the sauce, remove from heat.
- Also in a medium bowl, partially crush the Ritz and toss with two tablespoons of melted butter and the remaining Cheddar, Swiss and Parmesan.
- Pour the cooked sauce over the partially cooked vegetables and flour mixture and stir to combine.
- Top with the cracker mixture and bake uncovered for 15-20 minutes until browned and bubbly.
- Serve immediately.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 2500IUVitamin C: 30mgCalcium: 400mgIron: 1mg
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