Thursday, August 16, 2012

Summer Medley Casserole

One of Rick’s all time favorites, this is a terrific recipe that takes advantage of those tidbits of veggies that might be hanging around your refrigerator and summer's bounty. 

I often find myself with too many raw veggies to throw away, but not enough for a meal by themselves. The strength of this casserole is that the veggies retain their crunchy texture through the cooking process. 

Here is my recipe:
1 cup carrots, julienned
1 1/2 cups Ener-g bread crumbs, toasted
4 tablespoons butter
2 cups cauliflower florets
1 cup broccoli florets
1/2 cup sour cream
2 tablespoons heavy cream
3/4 cup queso (Mexican crumbling) cheese, grated
1 teaspoon salt  to taste

Here is how I made this:
1. Using a gluten-free non-stick cooking spray (or cooking spray of choice), lightly coat a 9-inch square baking dish; set aside.

2. Place julienned carrots in small sauce pan; cover carrots with water. Place over medium-high heat. Cook until fork tender, about 8 to 12 minutes, depending on size of carrot pieces.

3. Place butter in medium-sized skillet over medium-high heat. When butter has melted, add bread crumbs. Stir frequently until bread crumbs are light brown and fragrant, about 3 to 5 minutes. Place toasted bread crumbs in a small bowl; set aside.

4. Preheat oven to 350 degrees Fahrenheit.

5. Place sour cream, cheeses, heavy cream and salt in small mixing bowl. Stir to combine thoroughly,

6. Place vegetables in medium sized mixing bowl. Add cheeses, sour cream and salt. Stir to combine.

7. Transfer vegetable mixture into the prepared baking dish. Spread toasted bread crumbs evenly over the top. Place baking dish in the center of a baking sheet and place in preheated oven. Bake for 45 minutes or until golden brown and bubbly.

Servings: 8

Oven Temperature: 350°F

Cooking Times:
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour and 10 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (3.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Calories Per Serving: 232.11
Calories From Fat (56%) 130.88

Author's Note: To reduce the caloric count, use fat free sour cream, skim milk and a butter substitute.

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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