4-5 cups assorted veggies – enough to fill a 9″ x 13″ casserole dish (broccoli, cauliflower, asparagus, butternut squash, etc…), chopped into bite size pieces and blanched in salted boiling water until just tender or roasted, tossed in olive oil, until just tender)
1 tablespoon butter
1 tablespoon flour
1 teaspoon salt
1 teaspoon black pepper
1 ½ cups half and half
4 ounce cream cheese
2 cups Cheddar cheese, shredded
½ cup grated parmesan cheese
½ cup panko breadcrumbs (or Italian style)
3 tablespoon olive oil
Melt butter in saucepan and add flour, salt and pepper to make a rue. Cook for one minute, stirring constantly.
Add cream all at once and stir until thickened. Add cream cheese and cheddar and stir until melted.
Place veggies in buttered 9” x 13” baking dish. Season liberally with salt and pepper. Pour cheese sauce over the veggies. In a small bowl mix parmesan and breadcrumbs and sprinkle evenly over top of casserole. Drizzle with olive oil.
Bake at 350° for 30-40 minutes or until hot, bubbly, and golden brown!