Cheesy Pleasey Veggie Casserole

DRUMNWRITE 39

"This is a very versatile recipe that can be adapted depending on what frozen vegetables you have in your freezer and what cheese you have in your fridge. It is a great way to get your kids (or husband and father!) to eat their veggies...and actually ask for more."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

35 m servings
Serving size has been adjusted!

Original recipe yields 0 servings

Adjust

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees.
  2. Melt butter in saucepan over medium flame. Add flour and dry mustard. Stir until golden (approx. 3-5 minutes)
  3. Whisk in milk and sour cream. Stir over medium heat another 3-5 minutes and then add the cheeses. Continue whisking until all cheeses melt and form a cheese sauce. Turn off flame.
  4. In large bowl mix together vegetables, cheese sauce and 3/4 of the french fried onion rings (reserve 1/4 of can for topping). Pour mixture into greased 9x13 inch casserole dish.
  5. Bake for 15 minutes.
  6. While casserole is baking...
  7. Melt 2 tablespoons of butter in microwave.
  8. Pulse 2 english muffins, and remainder of onions rings in food processor along with melted butter.
  9. Sprinkle this mixture over top of casserole and continue baking for 10 minutes until topping is golden brown.

Reviews

0

Other stories that may interest you