Best Cauliflower And Carrot Casserole Recipes

CAULIFLOWER AND CARROT CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring about 2 inches of water to a boil in a large pot. Add cauliflower and carrots, and boil for about 7 minutes, until fork tender. Drain well, and transfer to a 9x13 inch baking dish.
• While the vegetables are cooking, combine the egg yolks, salt, lemon juice and hot pepper sauce in a blender or food processor. Blend for a few seconds to mix, then continue to blend while slowly pouring in 1/2 cup of hot melted butter. Continue blending until thickened. Pour this sauce over the vegetables in the baking dish. Stir together the cracker crumbs and remaining butter; sprinkle over the top of the casserole.
• Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.

CARROT AND CAULIFLOWER CASSEROLE

Steps:

• Cook the carrot in a small amount of boiling water for 8 to 10 minutes or until tender. Drain, and place in a lightly greased 1 quart casserole.
• Cook the cauliflower in a small amount of boiling water for 6 to 8 minutes or until tender. Drain. Add the cauliflower to the carrots, and set aside.
• Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the broth and cream; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. (Do not get it too thick). Add 1/2 cup shredded cheese, green onions, and mustard, stirring until the cheese melts.
• Pour the sauce over the carrots and cauliflower, stirring gently to coat well. Cover and bake at 350 degrees for 20 minutes or until the mixture is thoroughly heated. Remove the cover and sprinkle with the remaining shredded cheese. Bake an additional 5 minutes or until the cheese melts.

CARROT BROCCOLI CASSEROLE

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Add broccoli; cover and simmer 6-8 minutes longer or until vegetables are crisp-tender. drain and set aside. , In a small saucepan, cook and stir cheese and 1/4 cup butter until smooth. Stir in broccoli and carrots until combined., Melt the remaining butter; toss with cracker crumbs. Sprinkle a third of the mixture in a greased 2-1/2-qt. baking dish. Top with half the vegetable mixture. Repeat layers. Sprinkle with remaining crumb mixture. , Bake, uncovered, at 350° for 35-40 minutes or until heated through.

DEEP DISH PEA AND VEGETABLE CASSEROLE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and carrots, cover, and steam until tender, 4 to 6 minutes. Drain and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into butter to make a smooth mixture; cook for 1 minute. Stir milk, sugar, salt, and black pepper into the flour mixture; continue cooking and stirring until the sauce thickens, 2 to 3 minutes. Fold cauliflower, carrots, peas, onion, green beans, green bell pepper, and garlic into the sauce to coat. Mix 1 cup Cheddar cheese into the vegetable mixture. Transfer the mixture to a 2 1/2-quart casserole dish. Sprinkle remaining Cheddar cheese over the dish.
• Bake in preheated oven until top is golden and cheese is bubbly, about 30 minute.