Daily Tip: A new plan can sometimes revitalize your entire outlook!
I love vegetables in all forms. I love them in soups, salads, by themselves, steamed and covered in butter, sauteed with bacon…. That’s why I always am looking for new ways to prepare them. For people who may not like vegetables quite as much as I do, this casserole may be a good answer. Who doesn’t like vegetables when they are covered in cheese? (Ironically, none of my family will eat this, except me.)
This is fairly simple to put together and it’s very yummy. It could be prepared ahead of time and baked when you are ready, too.
- 1 lb. mixed vegetables (I used a frozen “California blend” of broccoli, cauliflower, and carrots)
- 1/2 c. chopped onion
- 4 tbsp. butter
- 2 tbsp. flour or 1 tbsp. arrowroot
- 1 c. milk
- 1/2 c. sour cream
- 1 c. shredded cheddar cheese
- Sea salt and pepper to taste
Melt the butter in a medium saucepan. Add your onions and saute until soft, about 5 minutes.
Add the flour. I often just use unbleached flour for dusting and thickening, any time the use is going to be small. I have successfully used arrowroot many times, though.
Stir this together, then add the milk.
Cook and stir on medium heat for a few minutes, until the sauce is thickened.
Add your veggies to an 11×7 baking dish.
Top with sour cream.
Pour in the white sauce along with a pinch of salt and pepper. Add the shredded cheese, reserving a little for the top.
Stir it all up and top with cheese.
Bake at 350 for 20 – 30 minutes, until bubbly and the veggies are soft. So simple and yummy!