Spring Vegetable Casserole
Spring Vegetable Casserole

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, spring vegetable casserole. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Spring Vegetable Casserole is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Spring Vegetable Casserole is something that I have loved my entire life.

This Spring Vegetable Egg Casserole recipe is the perfect way to highlight all of your favorite seasonal veggies, and can easily be prepared a day early. Mia Irene Kristensen with a spring recipe perfect for that first spring picnic. Photo: Andreas Laursen/Jacob Damgaard. salads sides.

To begin with this particular recipe, we have to prepare a few ingredients. You can have spring vegetable casserole using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Spring Vegetable Casserole:
  1. Get 4 russet potatoes, cut into 8 pieces each
  2. Take 1 small cauliflower, cut into florets
  3. Take 7 carrots, cut into smaller pieces, about baby carrot size
  4. Make ready 1 can french cut green beans, drained
  5. Prepare 3 tbsp butter
  6. Prepare 3 tbsp all-purpose flour (can use gluten-free flour as well)
  7. Get 2 cups milk of your choice
  8. Prepare salt
  9. Prepare pepper
  10. Take 1 cup shredded cheddar cheese (3 oz)
  11. Get chopped fresh parsley

I often put my casserole pot away at this time of year. Try this yummy vegetable casserole dish that calls for eggplants, zucchini and sweet onions. Incorporate some of the flavors of spring and add vegetables to your next dinner. Have it both ways with this spring vegetable baked penne!

Instructions to make Spring Vegetable Casserole:
  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.

Creamy ricotta mixes with tender Stir in the vegetables, then stir in the cooked penne. This easy egg casserole is filled with spring green vegetables and rustic whole-grain bread. It's perfect for a healthy vegetarian dinner or a springtime brunch. You can assemble it the night before. Order a delicious ready meal of Chicken & Spring Vegetable Casserole.

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