Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, spring vegetable casserole. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Spring Vegetable Casserole is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Spring Vegetable Casserole is something which I have loved my entire life. They are nice and they look wonderful.
Loaded with asparagus, mushrooms and peas, and seasoned with garlic, basil and pepper, this dish is the perfect alternative to heavy holiday casseroles. Top with crispy panko bread crumbs and crumbled bacon. "Wow" everyone at the dinner table with this Savory Spring Vegetable Casserole. A savory combination of carrots, asparagus, and green.
To begin with this recipe, we must prepare a few ingredients. You can cook spring vegetable casserole using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Spring Vegetable Casserole:
- Prepare 4 russet potatoes, cut into 8 pieces each
- Make ready 1 small cauliflower, cut into florets
- Make ready 7 carrots, cut into smaller pieces, about baby carrot size
- Prepare 1 can french cut green beans, drained
- Take 3 tbsp butter
- Take 3 tbsp all-purpose flour (can use gluten-free flour as well)
- Prepare 2 cups milk of your choice
- Prepare salt
- Make ready pepper
- Get 1 cup shredded cheddar cheese (3 oz)
- Get chopped fresh parsley
This taco casserole recipe tastes like a taco salad and is a breeze to assemble. I crush tortilla chips to form a bottom layer, then spread on refried beans, a spicy meat mixture and cheese. Root Vegetable Casserole The Paleo Mom. Casseroles suit adaptation to your own tastes well, and a little grilled bacon, chorizo, cauliflower and other vegetables can be easily substituted depending on personal tastes.
Steps to make Spring Vegetable Casserole:
- To cook vegetables, bring 1 inch of water to a boil in a pot over high heat. Add potatoes. Boil for 10-12 minutes or until tender. Use slotted spoon to remove & set aside. Repeat cooking process with the cauliflower & carrots, cooking separately just until crisp tender.
- Preheat oven to 350ºF. Spray a 2 qt casserole with nonstick cooking spray. Arrange vegetables in prepared casserole dish.
- For sauce, melt butter in medium saucepan over medium heat. Stir in flour until smooth. Gradually stir in milk. Cook until thickened, stirring constantly. Season to taste with salt & pepper. Add cheese, stirring until cheese is melted.
- Pour sauce over vegetables & sprinkle with chopped parsley. Bake until heated through, about 15 minutes.
The basic idea is that this is a light meal, relatively low in fat, that will provide a good spring or early summer meal to tempt the whole family. Our all-in-one vegetable dinner casseroles are satisfying, healthy, and easy to make. You can also feel good about serving the nutrient-loaded dishes to your family. We've rounded up our favorite vegetarian bakes (and a few with meat, too) that are filled with fresh greens and other veggies for every season. While many vegetable casseroles feature rich ingredients, we have plenty of options for those wishing for a lighter flavor profile.
So that’s going to wrap it up for this exceptional food spring vegetable casserole recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
