Scalloped Vegetable Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a saucepan, melt butter over medium heat. Add flour and cook for 1 minute, stirring constantly.
• STEP 3.Gradually whisk in milk and bring to a simmer. Cook for 2-3 minutes until thickened.
• STEP 4.Remove from heat and stir in shredded cheese until melted and smooth. Season with salt and pepper.
• STEP 5.Layer the sliced vegetables in the greased baking dish. Pour the cheese sauce over the vegetables.
• STEP 6.Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
• STEP 7.Let the casserole cool for a few minutes before serving. Garnish with fresh herbs, if desired.
• STEP 8.Serve the scalloped vegetable casserole as a main dish or as a side with grilled chicken or fish.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can use a variety of vegetables such as potatoes, zucchini, carrots, and bell peppers.
• To save time, you can use pre-shredded cheese instead of shredding it yourself.
• Feel free to add herbs and spices to the cheese sauce for extra flavor.
• For a crispy topping, sprinkle breadcrumbs or grated Parmesan cheese over the casserole before baking.

Storage and Serving

• This casserole can be served hot or at room temperature.
• To reheat, cover the casserole with foil and bake in a preheated oven at 350°F (175°C) for about 20 minutes.
• Serve the leftovers as a quick and easy lunch or dinner option.
• You can also freeze the casserole for up to 3 months. Thaw it in the refrigerator overnight before reheating.