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!
Foto: Well PlatedIngredients
- 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 g arlic 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)
- 1 tablespoon unsalted butter
- ½ cup panko bread crumbs
- ¼ teaspoon kosher salt
Steps
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.
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