Prep Time: 25 minutes
Cook Time: 40 minutes
Ingredients:
- 2 (16 oz.) pkg. frozen broccoli spears, thawed and drained
- 16 oz. pkg. frozen sliced carrots, thawed
- 10 oz. can small white onions (NOT pickled)
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1/4 tsp. salt
- 1/8 tsp. white pepper
- 1 cup shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 cup soft bread crumbs
- 3 Tbsp. melted butter
- 1/4 cup grated Parmesan cheese
Preparation:
Place thawed and drained vegetables in a 13x9" glass baking dish and mix gently to combine. Set aside.In heavy saucepan over low heat, melt 1/4 cup butter. Stir in flour with a wire whisk. Cook over low heat for three minutes, stirring constantly (this mixture is called a roux). Do not allow the mixture to brown. Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken. Season to taste, then stir in 1 cup Cheddar cheese and 1/4 cup Parmesan cheese. Remove from heat and stir until the cheese melts and the sauce blends. Pour over vegetables in baking dish.
In small bowl, combine bread crumbs and 3 Tbsp. melted butter and stir to mix well. Sprinkle over cheese sauce. Then sprinkle with 1/4 cup Parmesan cheese. At this point, you can cover the casserole and refrigerate up to 24 hours.
Bake casserole, uncovered, at 350 degrees for 30-40 minutes, or until bubbly and topping is crisp and golden brown. Add an extra 10-20 minutes if the casserole has been refrigerated. Serves 8-10
