Scalloped Vegetable Bake Recipe By Tasty

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20 VEGETABLE CASSEROLES YOUR FAMILY WILL LOVE



20 Vegetable Casseroles Your Family Will Love image

These tasty vegetable casserole recipes are perfect for Meatless Monday! From butternut squash to sweet potatoes to broccoli and Brussels sprouts, these hearty dishes are just too good.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

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The BEST Vegetable Casserole (Broccoli-Cauliflower Casserole)
Southern Squash Casserole
Spaghetti Squash Casserole
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Baked Scalloped Corn Casserole
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Baked Brussel Sprouts Casserole (Keto Friendly Recipe)
One Pot Creamy Chicken and Asparagus Casserole
Yellow Squash Casserole
Mushroom and Black Bean Tortilla Casserole
Roasted Veggie Enchilada Casserole

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a vegetable casserole in 30 minutes or less!

Nutrition Facts :

SCALLOPED VEGETABLE CASSEROLE RECIPE - (4.5/5)



Scalloped Vegetable Casserole Recipe - (4.5/5) image

Provided by Craig_Allen

Number Of Ingredients 13

6 cups broccoli florets
6 cups cauliflower florets
2 cups sliced carrots
1/2 cup butter
1 cup chopped onion
2 cloves garlic, minced
1/3 cup all-purpose flour
1 1/2 cups milk
1 cup sour cream
1 (8-ounce) package shredded Italian 6-cheese blend, divided
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/2 cup crushed round buttery crackers

Steps:

  • In a large Dutch oven, combine broccoli, cauliflower, and carrots; add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer for 8 minutes or until vegetables are tender. Drain well. Return vegetables to Dutch oven. Preheat oven to 350º. Spray a 3-quart baking dish with nonstick cooking spray. In a large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, for 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Gradually whisk in milk. Cook, whisking constantly, for 3 minutes or until thick and bubbly. Add sour cream, stirring to combine. Add 1½ cups cheese, salt, and pepper. Add cheese mixture to vegetables in Dutch oven, stirring gently to coat. Spoon mixture into prepared baking dish.Top casserole with crushed crackers and remaining ½ cup cheese. Bake for 30 to 40 minutes or until hot and bubbly.

SCALLOPED VEGETABLE CASSEROLE



Scalloped Vegetable Casserole image

Provided by Nancy Fuller

Categories     side-dish

Time 1h

Yield 4-6 servings

Number Of Ingredients 13

1 tablespoon olive oil
4 red bliss potatoes, sliced into coins, about 1/4-inch thick
2 carrots, sliced into 1/4-inch thick coins
1 large yellow onion, chopped
1/2 butternut squash, peeled and sliced into half-moons, about 1/4-inch thick
3 sprigs fresh thyme
5 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1/2 cup milk
1 cup shredded sharp white Cheddar cheese
1 1/2 cups panko breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F. Heat the olive oil in a large cast iron-skillet over medium high heat. Add the potatoes, carrots, onion and butternut squash and let cook until golden brown, about 5 minutes. Add the thyme springs, butter and some salt and pepper and let the butter melt.
  • Sprinkle the flour over the vegetables, stir to combine and cook for 3 minutes. Slowly stir in the chicken broth and milk and cook until thickened. Stir in the Cheddar.
  • Top the vegetables with the breadcrumbs bake until golden brown and bubbly, 15 to 20 minutes. Let rest for 10 minutes before serving.

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