Fresh Vegetable Casserole Recipe

Name: Fresh Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 small new potatoes; 8 baby carrots; 1 head cauliflower, broken into florets; 4 stalks asparagus, medium, cut into 1-inch pieces; 3 tablespoons butter; 2 cups milk; salt; pepper; ¾ cup cheddar cheese, shredded; chopped fresh cilantro

Servings: persons

8 small new potatoes
8 baby carrots
1 head cauliflower, broken into florets
4 stalks asparagus, medium, cut into 1-inch pieces
3 tablespoons butter
2 cups milk
salt
pepper
¾ cup cheddar cheese, shredded
chopped fresh cilantro

1
Cook veggies until crisp-tender.
2
Arrange veggies in buttered 2-quart casserole.
3
To make sauce, melt butter in a med saucepan over med heat.
4
Stir in flour until smooth.
5
Gradually stir in milk.
6
Cook until thickened, stirring constantly.
7
Season to taste with salt and pepper.
8
Add cheese, stirring until cheese is melted.
9
Pour sauce over veggies and sprinkle with cilantro.
10
Bake in preheated 350 F oven 15 minutes or until heated through.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 small new potatoes, 8 baby carrots, 1 head cauliflower, broken into florets, 4 stalks asparagus, medium, cut into 1-inch pieces, and more.

Yes, Fresh Vegetable Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Vegetable Casserole

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