California Veggie Casserole

This potluck-friendly side dish is made with the “California blend” frozen vegetables (broccoli, cauliflower, and carrots). It is creamy and cheesy and….well, not exactly healthy, but better for you than pasta 🙂

  • about 48 oz California blend frozen vegetables (4 12-oz bags or other combination)
  • 1 stick butter
  • 1/4 cup flour
  • 2 cups milk
  • 8 oz cream cheese
  • 1 cup shredded cheeses (your choice; I used cheddar and Parmesan)
  • 1 cup or so French-fried onions [optional]
  • salt, black pepper, and garlic powder or other seasonings to taste (I like dry mustard)

Cook vegetables according to package directions and pour into sprayed 13 x 9 x 2 casserole dish. Season with salt. While they are cooking, melt butter on stove top and whisk in flour & seasonings, then milk, then cheeses. Pour over vegetables and top with onions. Bake 350 for 20-30 minutes.
(Can half for family-size portion; fits into small casserole dish shown below, or 9″ deep pie pan.)

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