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