Broccoli-Cauliflower-Carrot-Mushroom Bake

Broccoli-Cauliflower-Carrot-Mushroom Bake

Ingredients

1 1/2 cups broccoli, raw
1cups cauliflower, raw
1 cup large mushrooms, quartered
1 cup carrots
2 tablespoons butter
2 Tbsp minced green onion, tops included
1 tablespoons flour
Dash pepper
3/4 cup non dairy creamer
1 1/2 oz cream cheese, softened
2 oz low sodium parmesan cheese, grated
1/4 cup soft bread crumbs

Directions

Wash and cut vegetables; steam until crisp but tender. Drain. In saucepan, melt 1.5 tablespoons of the butter; briefly saute minced onion, then blend in flour and pepper. Add creamer. Cook on medium low heat and stir until bubbly and thick. Reduce heat; blend in cream cheese and parmesan until smooth. Spray 1 1/2 quart casserole and arrange vegetables. Pour sauce over and mix lightly. Bake 15 minutes at 350°F. Mix together the bread crumbs and remaining 1/2 Tbsp butter and sprinkle on casserole.

Bake an additional 25 minutes.