Creamy Veggie Casserole

recipe from Lisa@The Cutting Edge of Ordinary
slightly adapted from a recipe at The Gunny Sack

2 – 14oz bags of mixed veggies (broccoli/cauliflower/carrots or any combination of these work well)
¼ cup butter
2 tablespoons flour
Small diced onion
1 cup milk
4oz flavored cream cheese (garden veggie or chive work well)
4oz shredded cheddar cheese
Salt & pepper
½ cup French Fried Onions

Cook the veggies (the microwave works fine for this) and place them in a large bowl to cool a bit.  I squeeze any excess water out of them at this point too. Place butter and onion in pan and cook over medium high heat until slightly tender (about 3 minutes). Add in the flour and milk and whisk until thickened. Add in the cream cheese and stir until smooth. Pour the cream sauce over the veggies. Add in the shredded cheese and stir to combine. Pour into a greased deep dish pie pan and bake at 350 for 20 –25 minutes or until hot and bubbly. Sprinkle with French Fried onions and place back in the oven for 5 minutes.

* If doubling the recipe, place in a 9x13 inch pan and add about 5 - 10 extra minutes to the cooking time.

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