This was a hit with everyone, it was like macaroni and cheese without the elbow macaroni. A nice change of pace for a meatless meal.
Cheesy Veggie Casserole
1 head cauliflower, chopped
2 heads broccoli, chopped
1 lb. baby carrots
1-2 cups cooked rice
1/4 cup butter
1/2 cup flour
4 cups milk
3-4 cups shredded cheese 'or' 1 (12oz.) pkg. Cheese slices
3 tsp. Chicken bouillon granules
1/2 tsp. salt
Pepper to taste
1/4 cup melted butter
2 sleeves Ritz crackers, crushed
Pre-cook the three veggies till crisp tender. Drain. In a greased 15x10 casserole dish, place a thin layer of cooked rice. Place the pre-cooked veggies over top. In a large saucepan, melt butter. Stir in the flour and cook 1 minute. Whisk in the milk, bouillon, salt and bring to a boil stirring constantly. When bubbly and thick, whisk in cheese until smooth. Pour cheese sauce evenly over top of veggies, covering everything. Mix the melted butter and crushed crackers, then sprinkle evenly over top. Bake @ 350*F for 45 minutes, uncovered. Makes 10 main dish servings.
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