Vegetable Casserole
This creamy and cheesy mixed vegetable casserole recipe is super easy and knock-your-socks-off delicious! Only needs 5 minutes of prep!
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Servings: 6 -8 servings
Ingredients
- 4 tablespoons ½ stick unsalted butter
- 1 medium yellow onion thinly sliced (about 1½ cups)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 garlic cloves minced (about 1 tablespoon)
- 1 (12-ounce) bag frozen peas and carrots mix thawed and drained of excess water
- 1 (12-ounce) bag frozen broccoli thawed and drained of excess water
- 3 tablespoons all-purpose flour
- ½ cup vegetable broth or low-sodium chicken broth
- ½ cup whole milk
- 1 ¼ cups shredded cheddar cheese divided
For the Topping:
- 1 tablespoon unsalted butter
- ½ cup panko bread crumbs
- ¼ teaspoon kosher salt
Instructions
- Place a rack in the center of the oven and preheat the oven to 350°F. Coat an 8x8-inch baking dish with nonstick spray.
- Melt the butter in a large skillet over medium heat. Add the onion, salt, and pepper and cook, stirring regularly, until softened, about 6 minutes. Add the garlic and frozen vegetables and cook for 2 to 3 minutes, until starting to soften.
- Sprinkle the flour over the vegetable mixture and cook, stirring, until toasty golden, and dry, about 1 minute.
- While stirring, slowly pour in the broth, breaking up any clumps of flour and scraping browned bits off the bottom of the pan.
- Increase the heat to a simmer. Let simmer 1 minute, then turn off the heat. Stir in the milk and 1 cup of cheese.
- Transfer the mixture to the prepared baking dish.
- Make the topping: In a small bowl, melt the butter. Stir in the panko and salt. Sprinkle the topping and the remaining ¼ cup cheese over the casserole.
- Bake for 15 to 20 minutes, until the top is golden-brown. Let cool for at least 5 minutes before serving.
Notes
- TO STORE: Refrigerate leftovers wrapped in the casserole dish or in an airtight container for up to 4 days.
- TO REHEAT: Warm small portions of leftovers in the microwave, or pop the casserole dish back in a 350ºF oven until the casserole is warmed through.
- TO FREEZE: I do not recommend freezing, but if you have leftovers that you won’t eat within 4 days, you can transfer them to an airtight container and store for up to 6 months. Thaw in the refrigerator and drain off any excess liquid before reheating.
Nutrition
Serving: 1(of 6)Calories: 267kcalCarbohydrates: 17gProtein: 10gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 51mgPotassium: 216mgFiber: 3gSugar: 2gVitamin A: 5958IUVitamin C: 10mgCalcium: 228mgIron: 1mg
