How To Make Mixed Vegetable Casserole
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 2 cups diced potatoes
- 1 cup sliced carrots
- 1 cup green beans
- 1 cup corn kernels
- 1 cup diced bell peppers
- 1 cup diced zucchini
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
- 2 tbsp olive oil
- chopped fresh parsley for garnish
Instructions
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Preheat the oven to 375°F (190°C). Lightly grease a casserole dish.
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In a large pot, bring water to a boil. Add the potatoes and carrots and cook for 5 minutes. Drain and set aside.
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In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until fragrant.
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Add the green beans, corn, bell peppers, zucchini, thyme, rosemary, salt, and pepper to the skillet. Cook for 5 minutes, until the vegetables are slightly tender.
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Sprinkle the flour over the vegetables in the skillet and stir until well coated.
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Gradually pour in the vegetable broth, stirring constantly, until the mixture thickens.
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Transfer the vegetable mixture to the prepared casserole dish.
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In a small bowl, combine the breadcrumbs and shredded cheese. Sprinkle the mixture evenly over the vegetables.
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Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and the topping is golden brown.
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Garnish with chopped fresh parsley before serving.
Nutrition
- Calories : 280kcal
- Total Fat : 10g
- Saturated Fat : 4g
- Cholesterol : 15mg
- Sodium : 800mg
- Total Carbohydrates : 41g
- Dietary Fiber : 6g
- Sugar : 6g
- Protein : 9g
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