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.)
One thought on “California Veggie Casserole”