Mixed Vegetable Casserole
A flavorful mixed vegetable side dish in a rich-creamy homemade Mornay sauce
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Servings: 10
Calories: 235kcal
Ingredients
Vegetables
- 8 cups mixed vegetables from 2-16 oz bags frozen mixed vegetables
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/2 cup chicken broth or vegetable broth, or water
Mornay Sauce
- 1/4 cup butter or olive oil
- 1/4 cup flour
- 1 3/4 cups milk or more to make 2 cups with vegetable liquid
- 3 tablespoons white wine
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt or to taste
- 1/8 teaspoon of nutmeg
- 1/4 cup grated Parmesan cheese
- 2 ounces grated Gruyere or Swiss cheese about 1/2 cup
Breadcrumb Topping
- 1 cup fresh breadcrumbs torn from 2-3 slices whole wheat bread
- 1 tablespoon olive oil
Instructions
- Preheat oven to 325 degrees and set the oven rack to the middle position.
- Place the vegetables in a large saucepan and season them with salt and garlic powder. Pour the chicken stock over the vegetables.
- Heat the vegetables over medium-high heat and bring them to a boil. Let them steam for 3-4 minutes or until tender. Stir them a few times so they cook evenly. If using fresh vegetables, see note below.
- When the vegetables are tender, drain them, reserving 1/4 cup of the liquid.
- Place the drained vegetables in a 9 x 13 casserole dish, or similar.
- Rinse the saucepan and place it back on the stove on medium-high heat. Add the butter, and as it melts, stir in flour. Whisk well over medium-high heat, and let the butter-flour mixture cook for 1 minute.
- Add 1 3/4 milk (or more) to the reserved vegetable liquid, to make 2 cups.
- Slowly whisk the milk mixture into the butter and flour until the sauce is smooth. Add the wine. Continue to whisk until the sauce comes to a boil and thickens. Reduce the heat to low, and add the additional salt and garlic powder, plus the thyme and nutmeg.
- Add cheeses and stir well to combine and melt.
- Remove sauce from heat. Taste it and adjust any seasonings as needed.
- Pour the sauce over the vegetables. Gently shake the casserole dish, or use a spoon to tap down the sauce.
- Toss the fresh breadcrumbs with the 1 tablespoon of olive oil, in a medium bowl.
- Sprinkle bread crumbs over the sauce. Lightly cover the casserole with foil.
- Bake for about 30 minutes, until the sauce is bubbly and the breadcrumbs are light golden brown. Uncover it after about 15 minutes so the breadcrumbs can toast.
- If necessary, brown the breadcrumbs under the broiler for the last minute or two.
- Let the vegetable casserole cool for about 10 minutes before serving.
Notes
If you prefer to use fresh vegetables, cut them into small pieces (1/2 inch). They'll take longer to steam, so plan for 8- 10 minutes, depending on which vegetables you use. Cook fresh vegetables until they're just fork-tender.
Nutrition
Calories: 235kcal | Carbohydrates: 35g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 400mg | Potassium: 467mg | Fiber: 7g | Sugar: 3g | Vitamin A: 7559IU | Vitamin C: 15mg | Calcium: 213mg | Iron: 2mg
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