Spring Vegetable Casserole

Name: Spring Vegetable Casserole
Total time: 900 s
Yield: 6 servings
Cuisine: American
Ingredients: 4 russet potatoes, cut into 8 pieces each; 1 small cauliflower, cut into florets; 7 carrots, cut into smaller pieces, about baby carrot size; 1 can french cut green beans, drained; 3 tbsp butter; 3 tbsp all-purpose flour (can use gluten-free flour as well); 2 cups milk of your choice; salt; pepper; 1 cup shredded cheddar cheese (3 oz); chopped fresh parsley

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Spring Vegetable Casserole

Stephanie Goldman @cook_3867977

Saved

Ingredients

15 minutes

6 servings

4russet potatoes, cut into 8 pieces each
1small cauliflower, cut into florets
7carrots, cut into smaller pieces, about baby carrot size
1 canfrench cut green beans, drained
3 tbspbutter
3 tbspall-purpose flour (can use gluten-free flour as well)
2 cupsmilk of your choice
salt
pepper
1 cupshredded cheddar cheese (3 oz)
chopped fresh parsley

Saved

Steps

15 minutes

1

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.
2

Preheat oven to 350ºF. Spray a 2 qt casserole with nonstick cooking spray. Arrange vegetables in prepared casserole dish.
3

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.
4

Pour sauce over vegetables & sprinkle with chopped parsley. Bake until heated through, about 15 minutes.