Casserole with Spring Vegetables Recipe

Ingredients:

• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup sliced zucchini
• 1 cup sliced yellow squash
• 1 cup sliced mushrooms
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1 cup milk
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese
• 2 tablespoons butter, melted
• 1 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F.
2. Steam the broccoli, carrots, zucchini, and yellow squash until just tender, about 3-4 minutes.
3. In a large skillet, sauté mushrooms, onions, and garlic until tender, about 5 minutes.
4. Add flour to skillet and stir until blended.
5. Add vegetable broth, milk, thyme, salt, and pepper to skillet and stir until mixture is smooth and bubbly.
6. Add cheese to skillet and stir until melted.
7. Stir in steamed vegetables and transfer to a 9×13-inch baking dish.
8. In a small bowl, combine melted butter and panko breadcrumbs.
9. Sprinkle breadcrumb mixture over the top of the vegetables.
10. Bake casserole in preheated oven for 20-25 minutes, or until top is golden brown.
11. Serve hot and enjoy!

Verdict:

This casserole with spring vegetables is a healthy and satisfying dish that is great for any season. The combination of fresh vegetables, creamy cheese sauce, and crunchy breadcrumb topping is sure to please everyone’s taste buds.

Serving Suggestions:

Serve this casserole with a side salad or crusty bread for a complete meal. Additionally, you can also add cooked chicken or tofu for a protein boost. Enjoy as a vegetarian main dish or serve as a side dish for your favorite roasted meats.