Spring Vegetable Casserole Recipe

Ingredients:

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 1 cup fresh or frozen corn
• 2 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cups cooked rice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pot of boiling salted water, blanch the asparagus, peas and corn, until tender for 2-4 minutes. Drain and rinse them with cold water.
3. In a large skillet over medium heat, cook the chopped carrots, onion and garlic in oil until tender for about 5 minutes. Add the thyme, salt and black pepper.
4. Reduce the heat to medium-low and stir in the heavy cream, Parmesan cheese and cooked vegetables until combined.
5. Remove from the stove and add the cooked rice.
6. Pour the mixture into a greased casserole dish.
7. Bake, uncovered, for 25-30 minutes or until golden brown.
8. Remove from the oven and let rest for 10 minutes before serving.

Verdict:

This Spring Vegetable Casserole is a delicious and healthy way to get some of your daily vegetable intake. It is creamy, flavorful and filling. The combination of the veggies, rice, cream and Parmesan cheese is just perfect. This dish will definitely be a hit with your family and friends.

Serving Suggestions:

This casserole is a perfect main dish for a family dinner or potluck. Serve it with a side salad and some fresh bread for a complete meal. You can also top it with some additional Parmesan cheese and fresh herbs for added flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days.