Mixed Vegetable Casserole

Mixed Vegetable Casserole Recipe with Lima Beans, Cauliflower, Peas, and More

Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Mixed Vegetable Casserole is a delicious and nutritious dish that is perfect for a family dinner or a potluck gathering. Packed with a variety of vegetables and a creamy sauce, this casserole is sure to be a hit with everyone at the table.

History

The origins of the Mixed Vegetable Casserole are not entirely clear, but casseroles have been a popular dish in American cuisine for many years. This particular recipe likely evolved from the tradition of combining leftover vegetables and meats into a single dish for a hearty and satisfying meal.

Ingredients

1 (10 oz) package frozen lima beans, thawed
1 (10 oz) package frozen cauliflower, thawed
1 (10 oz) package frozen peas, thawed
1 (10 oz) package frozen cut green beans, thawed
1 (8 oz) package frozen whole mushrooms, thawed
0.25 cup unsalted butter
0.5 cup all-purpose flour
1 tsp dry mustard
2 cups skim milk
2 cups light and fat-free chicken broth
2 tbsp prepared horseradish
0.13 tsp tabasco
2 cups breadcrumbs

How to prepare

Cook the vegetables according to the package directions.
Drain the vegetables and place them in a shallow casserole dish.
In a saucepan, melt the butter over low heat.
Add the flour and dry mustard to the melted butter.
Slowly stir in the milk and chicken broth.
Cook the mixture, stirring often, until it becomes smooth and thickened.
Stir in the horseradish and Tabasco sauce.
Pour the mixture evenly over the vegetables in the casserole dish.
Top the vegetables with breadcrumbs.
Bake the casserole at 400°F (204°C) for 20 minutes or until the breadcrumbs turn golden brown.

Variations

Add cooked chicken or turkey for a protein boost.
Use different vegetables, such as broccoli, carrots, or bell peppers.
Swap out the breadcrumbs for crushed crackers or cheese for a different topping.

Cooking Tips & Tricks

Be sure to thaw the frozen vegetables completely before cooking to ensure even cooking.

- Feel free to add in any additional vegetables or seasonings to customize the casserole to your taste.

- For a crispy topping, broil the casserole for a few minutes after baking.

Serving Suggestions

Serve the Mixed Vegetable Casserole as a side dish with grilled chicken or fish, or enjoy it as a main dish with a side salad.

Cooking Techniques

Baking, sautéing, and simmering are the main cooking techniques used in this recipe.

Ingredient Substitutions

Use regular butter instead of unsalted butter.

- Substitute whole milk for skim milk for a creamier sauce.

- Use vegetable broth instead of chicken broth for a vegetarian version.

Make Ahead Tips

You can assemble the casserole ahead of time and refrigerate it until ready to bake. Just be sure to add the breadcrumbs right before baking.

Presentation Ideas

Garnish the casserole with fresh herbs, such as parsley or chives, for a pop of color.

Pairing Recommendations

Pair this casserole with a crisp white wine, such as Sauvignon Blanc, or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

This casserole is a good source of Vitamin C, Vitamin K, and Folate.

Alergens

Contains: Milk, Wheat

Summary

This Mixed Vegetable Casserole is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Mixed Vegetable Casserole is a versatile and satisfying dish that is perfect for any occasion. Packed with a variety of vegetables and a creamy sauce, this casserole is sure to become a family favorite.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Mixed Vegetable Casserole. It was a warm summer day, and I had just finished helping my neighbor, Mrs. Johnson, pick ripe tomatoes from her garden. As a thank you, she invited me inside for a cool glass of lemonade and to share a new recipe she had come across.

Mrs. Johnson was a wonderful cook, and I always admired her ability to create delicious dishes from simple ingredients. As we sat at her kitchen table, she pulled out a faded recipe card and began to read off the ingredients for the casserole. It was a medley of fresh vegetables, herbs, and cheese, all baked together until golden and bubbly. I could practically taste the savory flavors just from listening to her describe it.

I was intrigued by the idea of a dish that could showcase the vibrant colors and flavors of summer vegetables. Mrs. Johnson could see the excitement in my eyes and offered to show me how to make the casserole myself. We spent the afternoon chopping, sautéing, and mixing together the ingredients, chatting and laughing as we worked side by side in her cozy kitchen.

As the casserole baked in the oven, filling the air with tantalizing aromas, Mrs. Johnson shared stories of how she had learned to cook from her own grandmother. She explained that each recipe she knew held a special memory or connection to someone she loved. It made me realize the importance of passing down recipes and traditions through generations.

When the casserole was finally done, we sat down at the table to enjoy our creation. The flavors were even better than I had imagined, a perfect blend of sweetness from the vegetables, richness from the cheese, and a hint of freshness from the herbs. Mrs. Johnson smiled as she watched me take my first bite, knowing that she had passed on a new recipe for me to cherish.

From that day on, Mixed Vegetable Casserole became a staple in my own kitchen. I made it for family gatherings, potlucks with friends, and even just for myself on quiet evenings at home. Each time I prepared the dish, I thought of Mrs. Johnson and the special bond we had formed over a shared love of cooking.

As the years passed, I continued to collect recipes from various sources – cookbooks, magazines, friends, and family. But the recipe for Mixed Vegetable Casserole always held a special place in my heart. It reminded me of the joy of learning something new, the satisfaction of creating a delicious meal, and the importance of passing on traditions to future generations.

Now, as I stand in my own kitchen, preparing the casserole for a family dinner, I can't help but smile at the memories it evokes. The smell of roasting vegetables fills the air, and I can hear the laughter of loved ones gathered around the table. I know that one day, I will pass on this recipe to my own grandchildren, sharing not just the ingredients and instructions, but the stories and connections that make it truly special.

In the end, it's not just about the food we cook, but the love and memories we create along the way. And for that, I am forever grateful to Mrs. Johnson and the recipe for Mixed Vegetable Casserole that brought us together.