Roasted Vegetable Casserole
Roasted Vegetable Casserole is a great way to get your whole garden bounty in one sitting.
Fresh, roasted vegetables, silky white roux, cheese and garlic make this a family favorite!
Roasted Vegetable Casserole
Roasted vegetable casserole is a fantastic way to liven up those sometimes boring side vegetables. Adding cheese, White Roux, garlic and topping with a cracker crumb crust will certainly take that boring side dish to a whole new level.
No fancy equipment required either! You can use most anything as a roasting pan. Check out this article, 7 ROASTING PAN ALTERNATIVES, and see for yourself!
Sure, you can have buttered carrots or roasted asparagus and sweet potatoes on their own, sometimes you need a heartier side dish. This will fit that requirement.
The South is known for its love of casseroles. Here at the Buttered Home, we are no exception. Finding creative ways to use fresh produce, the casserole was born.
How to make Roasted Vegetable Casserole
We love our dump and go recipes here and this one is a great one too. With a little prep work, you can find out an easy way to make the WHITE ROUX and how to ROAST THE VEGETABLES. The time invested in these two things is worth having in this casserole.
~ Ingredients ~
- 2 cups of Roasted Vegetables, your choice. Here we used Asparagus, Carrots, Broccoli and Sweet Potatoes
- 1/2 cup chopped onion
- 1 teaspoon of salt
- 1/2 cup shredded cheddar cheese
- 1 teaspoon of pepper
- 2 cups of White Roux
- 1 tablespoon minced garlic
- 2 tablespoons melted butter
- 1 sleeve of Ritz crackers, crushed
~ Method ~
- Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 13 baking dish lightly with cooking spray. Place roasted vegetables in baking dish. Add salt, pepper and garlic. Mix well. Fold in cheese and white roux gently.
- Top with Ritz crackers crumbs and drizzle with melted butter. Bake uncovered for 30 minutes.
- Remove from the oven and allow the casserole to rest for 5 minutes before serving. Enjoy!
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Roasted Vegetable Casserole, A New Favorite
Some of the best recipes I have ever made have been born out of necessity.
During the summer and winter garden months, we often take what bounty we have and prep and freeze the vegetables so we can enjoy them all year long.
Cooking things like this casserole is also a delicious way to share that bounty with your family and friends.
Tips and Tricks
Yes! You can always use those steam bag vegetables that have already been cooked or you can simply boil fresh veggies for this casserole.
Yes. We like to use cream of celery or cream of mushroom here to accentuate the vegetable flavor. Get creative!
Yes. You can freeze either before or after cooking. Just make sure to thaw thoroughly before cooking or reheating after frozen so no extra liquid will be in the casserole.
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Roasted Vegetable Casserole
Ingredients
- 2 cups of Roasted Vegetables your choice. Here we used Asparagus, Carrots, Broccoli and Sweet Potatoes
- 1/2 cup chopped onion
- 1 teaspoon of salt
- 1/2 cup shredded cheddar cheese
- 1 teaspoon of pepper
- 2 cups of White Roux
- 1 tablespoon minced garlic
- 2 tablespoons melted butter
- 1 sleeve of Ritz crackers crushed
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 13 baking dish lightly with cooking spray. Place roasted vegetables in baking dish.
- Add salt, pepper and garlic. Mix well. Fold in cheese and white roux gently.
- Top with Ritz crackers crumbs and drizzle with melted butter. Bake uncovered for 30 minutes.
- Remove from the oven and allow the casserole to rest for 5 minutes before serving. Enjoy!
Really great recipe! One of our favorites!
I found the crunch of the crackers on top just the thing that put this over the edge for me! I used whatever veggies I had on hand – bell peppers, broccoli and sweet potatoes – and it was as easy 1,2,3!
Thank you!
Found a new way to get the kids to eat vegetables! They loved the addition of the ritz crackers! Delicious recipe and I was able to substitute gluten free ritz crackers easily!
Yes! What a great sub! Thank you!
This is SO good! I love the buttery crunchy topping and my kids even asked for seconds of veggies – unheard of!
Great! Thank you!