Scalloped Vegetable Medley

Scalloped Vegetable Medley

What You Need:

1/2 lb. frozen cauliflower, thawed
1/2 lb. frozen broccoli, thawed
1/2 lb. frozen carrots, thawed
1 1/2 C organic ranch salad dressing
1 tbsp. flour
1 (4 oz.) pkg. Cheddar cheese, shredded
1/3 C walnuts, coarsely chopped
1/3 C buttered bread crumbs

How to Make It:

Fill a large saucepan 2/3 full of water.
Add all the vegetables and place the pan over high heat.
Bring the water to a steady boil.
Reduce the heat to medium and continue cooking the vegetables 8 minutes or until crisp tender.
Drain the vegetables well in a large colander.
Place the ranch dressing into a mixing bowl.
Whisk in the flour until completely combined.
Place the walnuts into a separate bowl.
Add the bread crumbs to the walnuts and toss to combine.
Bring the oven temperature up to 400 degrees.
Spray a casserole dish well with a non stick cooking spray.
Place the vegetables into the casserole dish.
Sprinkle the cheese over the vegetables.
Pour the dressing mixture over the tope of the vegetables.
Sprinkle the top with the bread crumb and walnut mixture.
Bake 20 minutes or until the cheese has completely melted and the casserole is heated through.

6 Servings

Mix up the vegetables in this dish by using zucchini, squash and onions or a combination of all of them along with your favorite type of cheese.

Leave a Reply

Your email address will not be published. Required fields are marked *