This apple BBQ sauce gets its excellent, thick texture from applesauce, which coats meats effectively. The sauce’s flavor is sweet and sour and goes well with chicken or pork. Additionally, it can be placed in sterilized cans to be used later or given as gifts.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 cup chopped cauliflower
- 1 cup sliced carrots
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon white sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound frozen peas, thawed
- 1 onion, chopped
- 1 cup green beans
- ½ cup chopped green bell pepper
- 1 tablespoon chopped garlic
- 2 cups shredded Cheddar cheese, divided
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and carrots, cover, and steam until tender, 4 to 6 minutes. Drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into butter to make a smooth mixture; cook for 1 minute. Stir milk, sugar, salt, and black pepper into the flour mixture; continue cooking and stirring until the sauce thickens, 2 to 3 minutes. Fold cauliflower, carrots, peas, onion, green beans, green bell pepper, and garlic into the sauce to coat. Mix 1 cup Cheddar cheese into the vegetable mixture. Transfer the mixture to a 2 1/2-quart casserole dish. Sprinkle remaining Cheddar cheese over the dish.
- Bake in preheated oven until top is golden and cheese is bubbly, about 30 minute.
Nutrition Facts
| Calories | 192 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 7 g |
| Sodium | 512 mg |
| Sugars | 6 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I found I needed to add some chicken stock, but this is a great base recipe for veggie casserole. I plan to add shredded chicken to the leftovers and put in pastry puff shells for dinner this week!
This was very good. I too used the steam in bag CA mix (super Easy) I omitted the green pepper and beans. I served this with salad and soup for a nice weeknight meatless meal. Yummy.
I had set my mind to make this and then realized I didn’t have any milk. I used tomatillo sauce with water for the liquid, added sour cream for the creamy texture. I always cook with extra garlic and cheese. I also used ritz crackers to top it off. I appreciate the flexibility of all the recipes on here and gives me just enough inspiration to do something original with our vegetables! Thank you!
Delicious vegetable dish for a special occasion. Cream sauce has substance and is not too rich. Perfect combination of ingredients. Everyone loved it!
I wasn’t happy with this dish. Others might like it. I am definitely a vegetable lover, but I won’t be doing this recipe again.
I prepared the casserole for a dinner for eight. It was delicious. The men commented on how much they liked it. I plan to serve it at Thanksgiving.
I made it, very easy to put together and it Turned out great! I added crumpled corn Chex with drizzled butter to the cheddar cheese topping. This recipe is so easy, and a great way to spice up steamed vegetables
As is the recipe does not call for enough milk to cover the vegetables. So I had to up the milk and the flour. I used jarred peas and green beans. Everything else was fresh. All in all it turned out pretty well. A simple recipe that can be tweaked to what is leftover in the house.
This was good! I made it a bit easier by using steam in the bag frozen veggies (I used a “CA blend” w/cauliflower, carrots, and broccoli). Since my version had the added green broccoli, I skipped the green beans. I used a combo of shredded Mexican cheese and white cheddar needing to be used. At the end of the bake time, I broiled for a few minutes to brown the cheese on top. THANKS for the recipe!