Cheese-Topped Vegetables Recipe

Name: Cheese-Topped Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets (small); 2 cups cauliflower florets (small); 1 cup carrot, thinly sliced; ½ cup frozen green pea, thawed; 2 teaspoons vegetable oil; 1 tablespoon all-purpose flour; ¾ cup skim milk; ¼ cup reduced-sodium chicken broth; ¾ cup low-fat cheddar cheese; ⅛ teaspoon fresh ground black pepper

Servings: persons

1
Preheat oven to 400: F.
2
In a large saucepan, bring 2 quarts of water to a boil.
3
Add broccoli and cauliflower.
4
Cook for 3 minutes.
5
Add carrot and cook for 2 minutes.
6
Drain vegetables in a colander.
7
Place mixture in a 2 quart baking dish.
8
Stir in peas; set aside.
9
To prepare the sauce, in a small saucepan, heat oil over medium heat.
10
Add flour; cook, stirring constantly, for 1 minute.
11
Gradually whisk in milk and broth.
12
Bring to a boil and cook, whisking frequently, for 3 minutes.
13
Remove from heat.
14
Stir in = cup of cheddar and the pepper.
15
Pour sauce over vegeta bles; stir until coated.
16
Sprinkle remaining cheddar over top.
17
Bake until cheese is bubbling, about 5 minutes.
18
Serve immediately.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups broccoli florets (small), 2 cups cauliflower florets (small), 1 cup carrot, thinly sliced, ½ cup frozen green pea, thawed, and more.

Yes, Cheese-Topped Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese-Topped Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions