Cheesy Vegetable Casserole is an easy side dish to make, with red potatoes, cauliflower, asparagus and carrots baked in a yummy cheese sauce.
- 8 small red potatoes
- 1 small cauliflower ,broken into florets
- 8 baby carrots
- 4 stalks fresh asparagus cut in 2" pieces ("woody" ends discarded)
- butter OR non-stick baking spray to grease bottom/sides of baking dish
- 3 Tablespoons butter
- 3 Tablespoons all purpose flour
- 2 cups milk 1% or 2%
- salt/pepper/garlic powder used to season sauce to taste
- ¾ cup grated cheddar cheese
- 2 Tablespoons fresh chopped cilantro
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Preheat oven to 350°F. Butter or use non-stick spray to coat a 2 quart baking dish on bottom/sides.
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Place red potatoes, cauliflower florets, baby carrots and sliced asparagus pieces in large saucepan/Dutch oven. Cover with water; bring to a boil on medium-high heat. Once boiling, cook veggies for 7-8 minutes, or until crisp-tender. When done, potatoes can be easily pierced with a sharp knife. Drain veggies; put in baking dish, spreading to evenly distribute. Set aside.
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In separate saucepan, melt 3 T. butter on medium heat. Add flour; stir to combine. Pour milk into pan; stir again, to combine. Cook, stirring often, until sauce thickens. Season to taste with salt, pepper and garlic powder. Add grated cheddar cheese; cook, stirring until cheese has fully melted. Pour cheese sauce evenly over veggies to cover. Sprinkle casserole with cilantro.
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Place dish on middle rack in oven. Bake at 350°F. (uncovered) for 20-22 minutes. Casserole will be bubbly around edges. Transfer dish to wire rack; let cool 3-4 minutes. before serving. Serve, and enjoy!