Sides
Vegetable Casserole
Description
When you just can’t choose a single vegetable for your holiday casserole, make this Vegetable Casserole with the best of all worlds! This recipe starts with frozen veggies to make it quick and easy, and it has a creamy-dreamy cheese sauce and crispy panko topping. Yum!
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
Directions
- Place a rack in the center of the oven and preheat the oven to 350°F. Coat an 8×8-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.
