Roasted Vegetable Casserole

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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

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.

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 HERE and how to Roast the vegetables HERE. 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 ~

  1. 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.
  2. Top with Ritz crackers crumbs and drizzle with melted butter. Bake uncovered for 30 minutes.
  3. Remove from the oven and allow the casserole to rest for 5 minutes before serving. Enjoy!

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.

As always, we would love it if you shared this recipe with your family and friends. Over to the side on this post and all of the others are handy dandy share buttons. We would sure be grateful if you shared the love!

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Roasted Vegetable Casserole

Roasted Vegetable Casserole

Yield: 12
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 1 hour 5 minutes

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!

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

  1. Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 13 baking dish lightly with cooking spray. Place roasted vegetables in baking dish.
  2. Add salt, pepper and garlic. Mix well. Fold in cheese and white roux gently.
  3. Top with Ritz crackers crumbs and drizzle with melted butter. Bake uncovered for 30 minutes.
  4. Remove from the oven and allow the casserole to rest for 5 minutes before serving. Enjoy!
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 180Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 10mgSodium 246mgCarbohydrates 8gFiber 2gSugar 2gProtein 2g

**Nutritional Values are estimates only

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