Ingredients
- 1 bag (16 ounce) carrots (baby carrots)
- 1 head (2 1/2 pound) cauliflower, cut into florets (6 cups)
- 6 tablespoons butter (divided)
- 1 medium onion, finely chopped (1/2 cup)
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic salt
- 1 teaspoon ground mustard
- 1 1/2 cups whole milk
- 10 slices American cheese, cut into small pieces
- 3/4 panko bread crumbs
How to Make
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Step 1: Heat oven to 350°F.
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Step 2: Grease a 2 1/2-quart casserole dish.
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Step 3: In 5-quart Dutch oven, heat 8 cups water to boiling. Add carrots; boil uncovered 10 minutes. Add cauliflower; boil 4 minutes longer. Drain; set aside.
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Step 4: Meanwhile, in 4-quart saucepan, melt 3 tablespoons of the butter. Cook onion in butter about 4 minutes, stirring occasionally, until softened. Stir in flour, garlic salt and mustard with whisk; cook about 1 minute or until bubbly. Slowly stir in milk. Cook and stir until bubbly and slightly thickened. Remove from heat; stir in cheese until melted. Stir in carrots and cauliflower. Pour into casserole.
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Step 5: In small microwavable bowl, microwave remaining 3 tablespoons butter (I used a little more butter) on High 1 minute or until melted; stir in bread crumbs. Sprinkle over vegetable mixture.
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Step 6: Bake uncovered 25 to 30 minutes or until bubbly around edges. Let stand 5 minutes before serving.
We hope you enjoy this recipe!
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