you're making mealtime meaningful.
I love a dish that can be whipped up in no time- it makes meal planning a lot easier. And this creamy vegetable casserole is one of those “throw it together” dishes that anyone can make. And, best of all you don’t even need to chop any veggies for this dish!
To make everything really simple we’re using frozen veggies for this recipe. So the prep time on this is quite low!
The one thing that takes a little time is the sauce. It’s a rich and cheesy béchamel that is the foundation of this casserole. One you have that done the rest is simply throwing the ingredients together and then baking it until it’s all golden and bubbly.
In addition to the sauce and the cheese there’s also a familiar secret ingredient that makes any casserole better and that’s fried onions. It not only gives extra crunch, but adds extra flavor as well.
This is a great recipe for when you need a veggie dish ASAP, but without any fuss. It can be a side or even served as the main dish. And, if you’ve got some frozen veggies on hand you can make this casserole!
Creamy Vegetable Casserole
Yield(s): 8-10 servings
10m prep time
54m cook time
518 calories
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 2 1/2 cups heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- pinch white pepper
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon celery salt
- 2 cups frozen cauliflower
- 2 cups frozen broccoli
- 4 cups frozen mixed vegetables (carrots, corn, peas, etc.)
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 2 cups french fried onions
- parsley for garnish (optional)
Preparation
- Preheat oven to 350˚F. In saucepan or skillet melt butter over medium low. Whisk in flour and cook until golden brown, 1-2 minutes. Whisk in cream and stir until no lumps remain. Cook for 2 minutes or until thickened. Stir in salt, pepper, paprika, onion powder, garlic powder, and celery salt. Remove from heat and whisk in sour cream and 1 1/2 cups cheddar.
- Add vegetables to 9”x13” baking dish. Pour sauce over veggies. Stir to combine. Sprinkle fried onions and remaining cheese on top. Bake for 50 minutes or until top is golden brown.
- Remove from oven and top with some fresh parsley (if using).
Recipe adapted from Lord Byron’s Kitchen.