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Cheesy Broccoli Carrot Bake

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Ingredients

3 tablespoons butter
2 onions, chopped
5 cloves garlic, minced
1 red bell pepper, chopped
1 (16 ounce) jar Alfredo sauce
1 cup milk
1 (8 ounce) package cream cheese, softened
1-1/2 cups shredded Havarti cheese
1-1/2 cups shredded Cheddar cheese
1 (16 ounce) package Frozen sliced carrots
1 (16 ounce) package Frozen broccoli florets, thawed and drained
2 cups sourdough bread crumbs
1 cup grated Parmesan cheese
5 tablespoons melted butter

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Cheesy Broccoli Carrot Bake

  • Medium

About This Recipe

For Thanksgiving and Christmas, side dishes seem rather neglected. People usually serve something like that old green bean casserole, or some creamed peas.

But side dishes can be a great part of the holiday meal, especially when they are are special and tasty as this recipe. And because you use convenience foods, this recipe is very easy. And it can be made ahead of time! Just save the bread crumb mixture to sprinkle over the dish just before baking.

This cheesy, rich, and wonderful casserole is the perfect accompaniment to ham, roast beef, or turkey. Even kids like it!

 

Steps

1
Done

Preheat oven to 375°F.

2
Done

In a large skillet, melt 3 tablespoons butter over medium heat. Add the onion and garlic; cook and stir for 5 minutes or until tender.

3
Done

Add the red bell pepper; cook for another 2 minutes.

4
Done

Stir in the Alfredo sauce, milk and cream cheese. Cook, stirring occasionally, until the cheese melts and the mixture is smooth.

5
Done

Add the Havarti and Cheddar cheeses and stir until smooth. Remove the pan from the heat.

6
Done

Add the broccoli and carrots to the sauce mixture. Pour into a 13" x 9" glass baking dish.

7
Done

In a medium bowl, combine the bread crumbs, Parmesan cheese, and melted butter and mix well. Sprinkle this mixture over the casserole.

8
Done

Bake at 375°F for 40 to 50 minutes or until the casserole is bubbling and the topping is brown and crisp.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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