Scalloped Vegetable Casserole


The cheesy, velvety cream sauce seeps into every nook and cranny, resulting in a truly decadent vegetable side.

Scalloped Vegetable Casserole
Makes 10 to 12 servings
  • 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
  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.



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