MEATLESS MONDAY

Today's recipe comes from COOKING WITH PAULA DEEN. It would work for a potluck offering or make a great family dinner with leftovers that should be delicious reheated.

SCALLOPED VEGETABLE CASSEROLE
6 c. broccoli florets
6 c. cauliflower florets
2 c. sliced carrots
1/2 c. butter
1 c. chopped onion
2 cloves garlic, minced
1/3 c. all-purpose flour
1 1/2 c. milk
1 c. sour cream
1 (8oz.) package shredded Italian 6-cheese blend, divided
1 1/2 tsp. salt
1 tsp. ground black pepper
1/2 c. crushed round buttery crackers (Ritz)

In a large Dutch oven, combine broccoli, cauliflower, and carrots; add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer for 8 minutes or until vegetables are tender. Drain well. Return vegetables to Dutch oven.
Preheat oven to 350. Spray a 3 qt. baking dish with non-stick cooking spray.
In a large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, for 5 minutes. Add flour, and cook stirring constantly, for 2 minutes. Gradually whisk in milk. Cook, whisking constantly, for 3 minutes or until thick and bubbly. add sour cream, stirring to combine. Add 1 1/2 c. cheese, salt, and pepper. Add cheese mixture to vegetables in Dutch oven, stirring gently to coat. Spoon mixture into prepared baking dish.
Top casserole with crushed crackers and remaining 1/2 c. cheese. Bake for 30-40 minutes or until hot and bubbly.