An easy vegetable casserole recipe made with mixed frozen vegetables, cream cheese, and sharp cheddar cheese that is baked in the oven and topped with buttered bread crumbs.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Vegetable
Cuisine: American
Keyword: vegetable casserole recipe
Servings: 8
Author: Laura Warnke
Equipment
9" x 13" glas baking dish
medium sauce pan
Ingredients
210-ounce packagesfrozen vegetables (1 cauliflower and 1 mixed vegetable or 1 large bag of assorted vegetables.)
2Tablespoonsflour
2Tablespoonsbutter
1cupmilk
salt
pepper
4ouncescream cheese
1cupshredded sharp cheddar cheese
Buttered Bread Crumbs:
1cupfine ground bread crumbs
1/2cupbutter
Instructions
Preheat oven to 350 degrees.
Thaw and cook the frozen vegetables and drain them in a colander. Place in a 9" x 13" glass baking dish.
In a medium saucepan over low heat, combine 2 tablespoons flour and 2 tablespoons butter until it makes a smooth paste. Stirring constantly, slowly add 1 cup milk and bring to enough of a boil to make a medium thick white sauce. Flavor with salt and pepper.
Remove the white sauce from the stove and stir in the 4 ounces of cream cheese. Stir until the cream cheese is melted and smooth with no lumps.
Pour this mixture over the vegetables and stir together.
Sprinkle the shredded sharp cheddar cheese over the top of the vegetables.
In the microwave or in a small saucepan, melt 1/2 cup of butter and stir in the bread crumbs. Sprinkle the buttered bread crumbs over the top of the vegetable casserole.
Bake at 350 degrees until hot and bubbly, about 30-40 minutes.