Baked Veggie Casserole

1
Pat Duran

By
@kitchenChatter

I love baked veggies and this is so quick and easy. You can use it as a main dish or as a side dish with your favorite fish or meat...This is a great way to use up left-over veggies too.
I like cauliflower, red bell peppers, and green beans, or pea pods and broccoli.
Fresh are the best but the thawed frozen mixed veggies are good too! Don't forget the lemon juice for drizzling over veggies.

Rating:

★★★★★ 2 votes

Comments:
Serves:
6
Prep:
10 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 1/4 c
    butter, divided
  • 1 c
    chopped onions
  • 1/2 tsp
    seasoned salt
  • 1 tsp
    italian seasoning
  • 1/3 c
    panko bread crumbs
  • 4 c
    cooked mixed vegetables of choice
  • 2 Tbsp
    fresh lemon juice
  • 1 tsp
    granulated sugar
  • 3/4 to 1 c
    shredded cheddar cheese

How to Make Baked Veggie Casserole

Step-by-Step

  1. Preheat oven to 350^. Melt 2 Tablespoons of the butter over medium high heat in a 10-inch skillet and cook the onion, stirring occasionally, until golden brown, about 5 minutes. Stir in bread crumbs, seasoned salt, and Italian seasonings; cook stirring occasionally, until lightly toasted, about 2 to 3 minutes; remove and place in a bowl.
  2. Melt the remaining butter in the same skillet and add the vegetables; toss to coat- add more butter if desired, sprinkle with a little salt and pepper,the sugar and lemon juice. Pour half the mixture into a 1 1/2 quart casserole or baking dish. Sprinkle with half the the cheese and 1/2 the crumb mixture. Repeat with remaining veggies-then cheese and crumbs.
  3. Bake until heated through and cheese is melted about 20-25 minutes.
    Note: If using frozen vegetables be sure to thaw first. And drain canned vegetable if using those.

Printable Recipe Card

About Baked Veggie Casserole

Main Ingredient: Vegetable
Regional Style: American



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