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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 Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 6 -8 servings
Calories: 267 kcal
Course:
Side Dish , Dinner
Cuisine:
American
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.
Cup of Yum
Notes
- TO STORE: Refrigerate leftovers wrapped in the casserole dish or in an airtight container for up to 4 days.
- 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 Information
Serving
1(of 6)
Calories
267kcal
(13%)
Carbohydrates
17g
(6%)
Protein
10g
(20%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
51mg
(17%)
Potassium
216mg
(6%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
5958IU
(119%)
Vitamin C
10mg
(11%)
Calcium
228mg
(23%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 267
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 267kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 51mg | 17% |
| Potassium | 216mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 5958IU | 119% |
| Vitamin C | 10mg | 11% |
| Calcium | 228mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.