Scalloped Vegetable Casserole Recipe

Scalloped Vegetable Casserole is a delicious and nutritious dish that combines a variety of vegetables with a creamy and cheesy sauce. This casserole is packed with flavor and is a great way to incorporate more vegetables into your diet. The vegetables are thinly sliced and layered in a baking dish, then covered with a creamy sauce made from milk, cheese, and seasonings. The casserole is baked until the vegetables are tender and the top is golden and bubbly. It makes for a satisfying and comforting meal that the whole family will enjoy.

4.2
19 Rating -
Rate
Vegdiet
1hr total
15minsPrep
45minsCook
1hr total
15m.Prep
45m.Cook
Scalloped Vegetable Casserole
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ingredients serve

Ingredients for Scalloped Vegetable Casserole Recipe

  • 0.33 tablespoon Butter
  • 0.33 tablespoon All Purpose Flour
  • 0.33 cup Milk
  • 0.33 cup Shredded Cheese
  • As required Salt And Pepper To Taste
  • 0.67 cup Thinly Sliced Mixed Vegetables
  • as required Fresh Herbs For Garnish

Directions: 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.
Nutrition
value
284
calories per serving
8 g Fat12 g Protein40 g Carbs8 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    12g
  • Carbs
    40g
  • Fiber
    8g

MacroNutrients

  • Carbs
    40g
  • Protein
    12g
  • Fiber
    8g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    217mg
  • Iron
    3mg
  • Vitamin A
    1260mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    61mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    28mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    60mg
  • Manganese
    < 1mg
  • Phosphorus
    191mg
  • Selenium
    13mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp