Ingredients
2 cups chopped carrots1/2 cup fresh or frozen lima beans1/2 cup cut fresh green beans2 cups chopped cauliflower2 cups chopped fresh broccoli1/2 cup fresh or frozen whole kernel corn1/2 cup fresh or frozen peas1 large sweet onion, chopped1/4 cup butter, cubed3 tablespoons all-purpose flour1 cup half-and-half cream1 cup 2% milk1 package (8 ounces) spreadable garlic and herb cream cheese1 cup shredded sharp cheddar cheese1/2 cup shredded part-skim mozzarella cheese1/2 cup minced fresh parsley1/4 teaspoon each salt and pepperDash each white pepper and ground nutmeg1 cup panko bread crumbs1/2 cup each shredded Parmesan and Romano cheeses
Preparation
Place the carrots, lima beans and green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender, adding the cauliflower, broccoli, corn and peas during the last 2 minutes. Transfer to a large bowl; stir in onion.
Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the cream and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cream cheese, cheddar cheese, mozzarella cheese, parsley and seasonings; cook and stir until blended.
Pour sauce over vegetables; gently toss to coat. Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, Parmesan and Romano cheeses; sprinkle over vegetable mixture. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
