Vegetable Swiss Casserole

• 2 cups fresh baby carrots
• 2 cups fresh broccoli florets
• 2 cups fresh cauliflowerets
• 1-3/4 cups sliced fresh mushrooms
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups half-and-half cream
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon onion powder
• 1/4 teaspoon white pepper
• 1 cup shredded Swiss cheese
• 1/2 cup crushed butter-flavored crackers (about 15 crackers)

1. Preheat oven to 350u0b0. Place carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3 minutes.
2. Add broccoli and cauliflower; steam 5 minutes longer or until vegetables are tender. Transfer to a greased 2-1/2-qt. baking dish.
3. In a large skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in cream, bouillon, onion powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese.
4. Pour over vegetables and stir to coat. Sprinkle with cracker crumbs. Bake, uncovered, 20-25 minutes or until bubbly.

fresh baby carrots, fresh broccoli florets, fresh cauliflowerets, mushrooms, butter, flour, cream, chicken bouillon granules, onion powder, white pepper, swiss cheese, butter

Taken from www.tasteofhome.com/recipes/vegetable-swiss-casserole/ (may not work)