Baked Veggie Casserole
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.
1/4 cbutter, divided
1 cchopped onions
1/2 tspseasoned salt
1 tspitalian seasoning
1/3 cpanko bread crumbs
4 ccooked mixed vegetables of choice
2 Tbspfresh lemon juice
1 tspgranulated sugar
3/4 to 1 cshredded cheddar cheese
How to Make Baked Veggie Casserole
- 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.
- 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.
- 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.