Vegetable Casserole

Name: Vegetable Casserole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 to 6
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 Tbsp butter; 3 Tbsp flour; 2 c milk; 3/4 c shredded cheddar cheese; 1 Tbsp fresh or dried parsley; 2 c chicken broth to cook veggies; salt and pepper to taste

By Cassie *
@1lovetocook1x

These are delicious and creamy..like my Grandma used to make!

For a larger crowd, double the batch..

Rating:

★★★★★ 1 vote5

Comments:

13 Comments

Serves:

4 to 6

Prep:

20 Min

Cook:

20 Min

Method:

Bake

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 Tbsp

butter
3 Tbsp

flour
2 c

milk
3/4 c

shredded cheddar cheese
1 Tbsp

fresh or dried parsley
2 c

chicken broth to cook veggies
·

salt and pepper to taste
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How to Make Vegetable Casserole

Step-by-Step

Preheat oven to 350 degree
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.
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.
Pour sauce over vegetables and sprinkle with fresh parsley.

Bake in preheated 350 degree oven for 20 minutes or until heated through.