Vegetables and cheese meet up in this hearty casserole served as a side dish. Some of the vegetables can be prepped ahead to make assembly quicker when ready to bake the casserole. Bake it until it is golden brown on the top and bubbling underneath. This casserole will satisfy your family on a weeknight and impress guests that come over for dinner on the weekend.
Ingredients
1 Tbsp. extra virgin olive oil
5 Tbsp. butter
2 zucchini, sliced
2 cloves garlic, minced
2 carrots, sliced
1/2 cup celery, diced
1 pkg. mushrooms, sliced
1 onion, chopped
1/2 cup fresh or frozen butternut squash, cubed small
3 sprigs fresh thyme
Salt and pepper to taste
1/e cup Carquik or flour
1-1/2 cups chicken broth
1/2 cup milk
1 cup sour cream
1 cup white cheddar cheese, shredded and divided
1-1/2 cups breadcrumbs
Parmesan cheese for sprinkling over the top
Ingredients
Preheat oven to 400 degrees. Heat olive oil and butter in a skillet. Add zucchini, garlic, carrots, celery, onions, mushrooms and squash. Cook 5 minutes until golden.
Add sprigs of thyme, salt and pepper.
Sprinkle the vegetables with Carbquick or flour. You can use whatever flour you prefer, depending on your dietary restrictions. Carbquick is a low-carb flour alternative that I get from Walmart, but it is also available through Amazon. If you are not on a low-carb diet, you can use regular all-purpose flour or a gluten-free flour alternative. They all have the same effect for this purpose. Stir the vegetables and flour mixture and cook for several minutes.
Stir in the broth, milk and sour cream. Cook until the sour cream is incorporated and the mixture becomes thick.
Stir in 1/4 cup white cheddar cheese. Transfer the mixture to a greased baking dish. Top with the remaining white cheddar, Parmesan and breadcrumbs.
Bake in the oven 20 minutes. Allow to rest for 5 minutes before serving.
Scalloped Vegetable Casserole
Equipment
- Measuring spoons
- 1 measuring cup
- 1 large skillet
- 1 Large spoon
- 1 casserole dish
- Cooking Spray
Ingredients
- 1 Tbsp. extra virgin olive oil
- 5 Tbsp. butter
- 2 zucchini, sliced
- 2 carrots, sliced
- 1 onion, chopped
- 1/2 cup celery, diced
- 1 pkg. mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup fresh or frozen butternut squash, cubed small
- 3 sprigs fresh thyme
- Salt and pepper to taste
- 1/2 cup Carquik or flour
- 1-1/2 cups chicken broth
- 1/2 cup milk
- 1 cup sour cream
- 1 cup white cheddar cheese, shredded and divided
- 1-1/2 cups breadcrumbs
- Parmesan cheese for sprinkling over the top
Instructions
- Preheat oven to 400 degrees.
- Heat olive oil and butter in a skillet.
- Add zucchini, garlic, carrots, celery, onions, mushrooms and squash. Cook for 5 minutes until golden.
- Add sprigs of thyme, salt and pepper.
- Sprinkle the vegetables with Carbquick or flour. You can usewhatever flour you prefer, depending on your dietary restrictions. If you arenot on a low-carb diet, you can use regular all-purpose flour or a gluten-freeflour alternative. They all have the same effect for this purpose.
- Stir the vegetables and flour mixture and cook for several minutes.
- Stir in the broth, milk and sour cream. Cook until the sourcream is incorporated and the mixture becomes thick.
- Stir in 1/4 cup white cheddar cheese.
- Transfer the mixture to a greased baking dish.
- Top with white cheddar, Parmesan and breadcrumbs.
- Bake in the oven 20 minutes. Allow to rest for 5 minutesbefore serving.
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