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Roasted Vegetable Casserole
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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!
Course Side Dishes
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 180kcal
Author Brooke Burks

Ingredients

  • 2 cups of Roasted Vegetables your choice. Here we used Asparagus, Carrots, Broccoli and Sweet Potatoes
  • ½ cup chopped onion
  • 1 teaspoon of salt
  • ½ 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!

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 180kcal | Carbohydrates: 8g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 246mg | Fiber: 2g | Sugar: 2g