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Carrot and Broccoli Casserole

1 lb. carrots, peeled and sliced ¼-inch thin

12 oz. fresh broccoli florets

3 tablespoons olive oil

⅓ cup grated Romano cheese

1¼ to 1½ teaspoons Garlic Powder or garlic scapes chopped

½ cup Italian-style bread crumbs

¼ teaspoon salt

½ teaspoon black ground pepper

1 cup shredded mozzarella cheese

Preheat the oven to 350°F.  In a medium pan, boil the sliced carrots for 5 minutes. Add the broccoli to the same pan and boil the carrots and broccoli for 4 more minutes.  Drain the vegetables and place them in a 13 x 9-inch baking dish.  Drizzle the vegetables with olive oil and mix well.  Add the Romano cheese, garlic powder, bread crumbs, salt and pepper.  Mix the vegetables well. Top with mozzarella cheese.Bake for 15-20 minutes.

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