Scalloped Vegetable Casserole
 
 
Makes 10 to 12 servings
Ingredients
  • ½ cup unsalted butter
  • ⅓ cup all-purpose flour
  • 2 cups whole milk
  • 4 ounces cream cheese, cubed and softened
  • 1⅔ cups shredded sharp Cheddar cheese, divided
  • 1 (4-ounce) jar diced pimientos, drained
  • 1 tablespoon Dijon mustard
  • 1½ teaspoons kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 3 (10-ounce) bags frozen broccoli, cauliflower, and carrots, thawed, drained, and patted dry
  • 1 (14-ounce) bag frozen pearl onions, thawed, drained, and patted dry
  • ½ cup coarsely crushed round buttery crackers
Instructions
  1. Preheat oven to 350°.
  2. In a 12-inch cast-iron skillet or enamel-coated braiser, melt butter over medium heat. Whisk in flour; cook, whisking constantly, for 2 minutes. Gradually whisk in milk until smooth. Cook, whisking constantly, until thick and bubbly, about 3 minutes.
  3. Reduce heat to medium-low; whisk in cream cheese until melted and smooth. Whisk in 1⅓ cups Cheddar until melted and smooth; stir in pimientos, mustard, salt, garlic powder, and pepper. Stir in all vegetables until well combined.
  4. Bake until hot and bubbly, 25 to 30 minutes. Sprinkle remaining ⅓ cup cheese and crackers onto casserole. Bake until cheese is melted and crackers are lightly browned, about 10 minutes more. Let stand for 15 minutes before serving.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/scalloped-vegetable-casserole/