vegetable casserole

Name: Vegetable Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 8 small new red potatoes; 8 - baby carrots; 1 small cauliflower, broken into florets; 4 - stalks of asparagus, cut into 2 in pieces; 3 tablespoon(s) butter; 3 tablespoon(s) flour; 2 cup(s) milk; 3/4 cup(s) shredded cheddar cheese; 1 tablespoon(s) fresh or dried parsley; 2 cup(s) chicken broth to cook veggies; - salt and pepper to taste

(1 RATING)

305 Pinches 2 Photos

CJ *

Somewhere, PA

Updated on Nov 10, 2012

These are delicious and creamy..like my Grandma used to make! For a larger crowd, double the batch..

Rate

prep time 20 Min

cook time 20 Min

method Bake

yield 4 to 6

Ingredients

8 small new red potatoes
8 - baby carrots
1 small cauliflower, broken into florets
4 - stalks of asparagus, cut into 2 in pieces
3 tablespoons butter
3 tablespoons flour
2 cups milk
3/4 cup shredded cheddar cheese
1 tablespoon fresh or dried parsley
2 cups chicken broth to cook veggies
- salt and pepper to taste

How To Make vegetable casserole

Step 1

Preheat oven to 350 degree

Step 2

Cook the vegetables in small dutch oven w/ broth medium boil ; cover and cook for 20 minutes or until veggies are tender. Drain Arrange vegetables in a 2 guart casserole.
Step 3

Make sauce by melting butter in medium sausepan over medium heat. Stir in flour until smooth. Gradually stir in milk. Cook until thickened, stirring constantly. Season to taste with salt and pepper. Add cheese, stirring until cheese is melted.
Step 4

Pour sauce over vegetables and sprinkle with fresh parsley. Bake in preheated 350 degree oven for 20 minutes or until heated through.
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