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Cauliflower and Carrot Gratin

Pillsbury Kitchens
Updated Oct 19, 2016
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Top carrots and cauliflower with Progresso® bread crumbs to make this cheesy side dish - perfect for Thanksgiving.

Cauliflower and Carrot Gratin

  • Prep Time 25 min
  • Total 60 min
  • Ingredients 10
  • Servings 14
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Ingredients

  • 1 bag (16 oz) ready-to-eat baby-cut carrots
  • 1 head (about 2 1/2 lb) fresh cauliflower, cut into florets (6 cups)
  • 6 tablespoons butter
  • 1 medium onion, finely chopped (1/2 cup)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1 1/2 cups milk
  • 6 oz (about 8 slices) American cheese, cut into small pieces
  • 1/2 cup Progresso™ panko crispy bread crumbs

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray.
  • Step 
    2
    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.
  • Step 
    3
    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, 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.
  • Step 
    4
    In small microwavable bowl, microwave remaining 3 tablespoons butter on High 1 minute or until melted; stir in bread crumbs. Sprinkle over vegetable mixture.
  • Step 
    5
    Bake uncovered 25 to 30 minutes or until bubbly around edges. Let stand 5 minutes before serving.

Nutrition

160 Calories
10g Total Fat
5g Protein
11g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
330mg
14%
Potassium
290mg
8%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
9%
Sugars
4g
Protein
5g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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