VEGETABLES AU GRATIN CASSEROLE

10-12 cups assorted veggies  (broccoli, cauliflower, asparagus, butternut squash, carrots, zucchini, etc… chopped into large bite size pieces)

4 tablespoons butter, divided

1 tablespoon flour

1 ½ teaspoons salt

1 teaspoon black pepper

2 cups half and half

4-ounces cream cheese, softened

2 cups cheddar cheese, shredded

½ cup grated parmesan cheese

1 cup panko breadcrumbs

 

Bring a large pot of water to a boil.  Add each of the chopped veggies, separately, and cook until just tender.  Cook separately because veggies like carrots take longer to cook than broccoli or squash.  Drain everything in a colander.

Melt 2 tablespoons of the butter in large saucepan and add the flour, 1 teaspoon of the salt, and the black pepper to make a rue.  Cook for one minute, stirring constantly until bubbly.

Add cream and whisk until the sauce has thickened. Add the cream cheese, cheddar, and parmesan.  Stir until all of the cheese is melted and the sauce is smooth.

Place the drained veggies in a buttered 9” x 13” baking dish. Pour cheese sauce over the veggies and lightly toss so they are all coated in the sauce.

Melt the remaining 2 tablespoons of butter in a saucepan (I use the one that I made the cheese sauce in) and add the breadcrumbs.  Cook, stirring, over medium high heat, until the breadcrumbs are lightly browned, about 2 minutes.  Spread them over the top of the casserole.

Bake at 350° for 20-30 minutes or until hot, bubbly, and golden brown

Optional – you can also add 1 ½ cups of cooked shredded chicken to this dish for a one pan meal!

 

You May Also Like...

20F2231A-3126-421D-862F-5516AF7D9844_1_201_a

SUPERBLY HERBY PAN SEARED COD AND TOMATO SKILLET

2F122F4B-9E47-4DFA-9ACE-14CADB3358E2_1_201_a

VALENTINE RICOTTA AND PEPPER PIZZA

fullsizeoutput_214b8

MANGO AND TOMATO SALSA

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Leave a Comment

Item added to cart.
0 items - $0.00