2 lb. broccoli
1 lb. mushrooms
10 cloves garlic
1 lb. carrots
3/4-cup Monterrey cheese
3/4-cup Jack cheese
salt and pepper
Cut the carrots into strips and saute all of the ingredients until soft. Add the Monterrey and Jack cheeses, mix together with a plain white sauce and top with piped Yukon gold potatoes. Bake for 30 minutes at 425 degrees F.
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