Ingredients:

  • 3 cups fresh broccoli florets, bite-sized
  • 3 cups fresh cauliflower florets, bite-sized
  • 2 cups carrots, sliced into 1/4 inch rounds
  • 1 can (8 oz) water chestnuts, drained and sliced
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1.5 cups whole milk
  • 0.5 cup high-fat sour cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tsp Dijon mustard
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 sleeve Ritz-style crackers, crushed
  • 3 tbsp unsalted butter, melted
  • 0.5 tsp smoked paprika

Instructions:

  1. Place the 3 cups broccoli, 3 cups cauliflower, and 2 cups carrots in a steamer basket over boiling water for 5 to 7 minutes until they are vibrant and fork tender.
  2. In a medium saucepan, melt 4 tbsp unsalted butter over medium heat. Whisk in 1/4 cup flour and cook for 1 minute until the mixture smells slightly nutty.
  3. Gradually pour in 1.5 cups whole milk while whisking constantly. Continue cooking until the sauce thickens and coats the back of a spoon.
  4. Remove the pan from heat and stir in 1 tsp Dijon mustard, 0.5 tsp salt, and 0.25 tsp black pepper. Fold in 0.5 cup sour cream and 2 cups freshly shredded sharp cheddar until the cheese is completely melted and silky.
  5. Place the steamed vegetables and the drained water chestnuts into the prepared baking dish. Pour the cheese sauce evenly over the top, using a spatula to ensure it seeps into the gaps.
  6. In a small bowl, mix the crushed Ritz style crackers with 3 tbsp melted butter and 0.5 tsp smoked paprika.
  7. Sprinkle the cracker mixture over the casserole in an even layer.
  8. Bake the dish. Place in the oven and bake for 30 to 35 minutes until the edges are bubbling and the top is golden brown.