This cheesy vegetable bake casserole has 7 grams of protein and only 4 g of fat per serving, making it an ideal side dish for any dinner.
Ingreadient
- Nonstick cooking spray
- 2 (16 ounce) packages frozen broccoli, cauliflower and carrots, thawed and rinsed (see Tip)
- 1 (12 ounce) can evaporated fat-free milk
- ¼ cup finely chopped onion
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- ¼ teaspoon black pepper
- ¾ cup (g) shredded reduced-fat Cheddar cheese (3 ounces)
- ½ (8 ounce) package reduced-fat cream cheese (Neufchâtel), cut up and softened
- ⅔ cup (g) soft whole-wheat breadcrumbs (1 slice)
- 2 tablespoons snipped fresh parsley and/or snipped fresh basil (Optional)
Direction
- Preheat oven to 350°F. Coat a 2-quart square baking dish with cooking spray. Arrange thawed vegetables in the baking dish. Set aside.
- In a medium saucepan, whisk together evaporated milk, onion, flour, garlic and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add Cheddar cheese and cream cheese, whisking until melted and smooth.
- Pour cheese mixture evenly over vegetables. Toss gently to coat vegetables with sauce. Sprinkle with breadcrumbs. Lightly coat crumbs with additional cooking spray.
- Bake for 40 to 45 minutes or until mixture is bubbly and crumbs are lightly browned. Let stand for 5 minutes before serving. If desired, sprinkle with parsley and/or basil.
