Think of this as mac and cheese, but with vegetables that require minimal knife skills.
The cheese sauce is gooey and richexactly what you would expect from a cheesy casserole.
Coat a 2-quart square baking dish with cooking spray.
Photo:Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
Arrange 2 (16 ounce) packages of thawed vegetables in the baking dish.
Cook and stir over medium heat until thickened and bubbly.
Pour cheese mixture evenly over vegetables.
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
Toss gently to coat vegetables with sauce.
Sprinkle with 2/3 cup breadcrumbs.
Lightly coat crumbs with additional cooking spray.
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
Bake for 40 to 45 minutes or until mixture is bubbly and crumbs are lightly browned.
Let stand for 5 minutes before serving.
If desired, sprinkle with 2 tablespoons of parsley and/or basil.
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
Although alternatives like whole milk and 2% milk exist, we wouldn’t substitute evaporated milk.
you’ve got the option to store the dish in an airtight container for 3 days.
However, it is best enjoyed fresh, as the texture of the vegetables can degrade over time.
you could also freeze it, either cooked or uncooked, in an airtight container for about 3 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
