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Carrot Cauliflower Casserole

4 cups sliced carrots
1 bag cauliflower

Cook veggies until tender crisp.

½ cup chopped onion
2 Tblsp. butter
2 Tblsp. flour
1 cup chicken broth
1 Tblsp. mustard
½ cup milk
1 1/4 cups grated Swiss Cheese (divided)

Brown onion in butter.
Stir in flour and mix until smooth.
Whisk in broth, mustard and milk until smooth and stir over low heat until thick.
Stir in 1 cup of cheese until melted.
Mix veggies and sauce in 1 ½ quart casserole dish.

Bake at 400 degrees for 15 minutes.
Top with remaining 1/4 cup cheese and bread crumbs.
Bake 10 minutes more, until browned.

*Notes:
- Use those cute little baby carrots that come already cleaned!
- Make it the day before! Bring to room temp. while the rest of your dinner is cooking, increase baking time to ½ hour, add toppings, and bake 10 minutes more.
- Use a few crushed salad croutons or a handful of your stuffing mix crushed for crumb topping.

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