This is a quick and delicious vegetable casserole even the most pickiest non-vegetable eaters will gobble up. I don’t make any complicated recipes especially during the week. I use frozen mixed vegetables and pre shredded cheese. I use what ever is left over cheese from other meals. You could also use leftover vegetables. Who doesn’t like cheese and crackers which is in the vegetable casserole.
All you need is a bag of frozen mixed vegetables thawed in the microwave in a casserole dish. Then you are going to make a roux which is simply butter and flour to thicken the cheese sauce.
To start the roux, melt two tablespoons of butter in a saucepan. Then add two tablespoons of flour. I use whole wheat flour. Stir until mixture begins to bubble. You want to cook out the raw flour taste.
Then add salt and pepper to taste. I just sprinkle some in. Not too much. Then add 1 cup of milk. I use 2% milk.
Stir continually until mixture comes to a slow boil. Keep stirring or you will have scalded milk in the bottom of your pan. Yes, I know I have left the milk cooking on the stove. Live and learn.
Then add the shredded cheese. Stir till melted.
See how pretty it looks. Tastes wonderful, too. Pour this over your mixed vegetables that you already thawed in the casserole dish. Add crushed Ritz crackers to the top. Oh, go ahead and use lots of crackers. Then place in a preheated oven to 350 degrees F and let bake for 30 minutes.
There you have a tasty side dish. I served mine with baked bbq chicken for this meal. I never seem to have left overs with vegetable casserole. I am so glad to have found a vegetable dish that everyone loves. Yes, everyone. Even my picky eaters.
Please let me know if you try this. I would love to hear any variations you have come up with.
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