Vegetable Casserole with Crunchy Bread Topping
This simple but tasty vegetable casserole tastes even better the next day.
Best Health Magazine, May 2009
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 small white onion diced
- 1 tbsp olive oil
- 1/2 cup frozen peas
- 1/2 cup frozen corn niblets
- 1/2 cup frozen diced carrots
- 1/2 cup frozen green beans
- 1 cup frozen chopped cauliflower
- 2 green bell peppers diced
- 1 cup button mushrooms diced
- 1-2 cloves of garlic minced
- Salt and pepper to taste
- 1 tsp butter
- 1 tbsp flour
- 1/2 cup milk
- 1/3 cup vegetable stock
- 1/2 tsp lemon pepper (optional)
- 1 tsp fresh oregano chopped
- 1 box stuffing mix
- 1/2 cup whole wheat croutons
Servings: servings
Units:
Ingredients
Servings: servings Units: |
Instructions
- In a large saucepan, sauté onion in olive oil until translucent and soft, about 5 minutes. Add in all the frozen vegetables and heat through, about 5 minutes. Add diced green peppers and mushrooms, and cook 5 minutes more. Add garlic and cook just until you can smell it. Season with salt and pepper to taste.
- For the 'creamy' sauce (or substitute with a can of low-sodium cream of mushroom or celery soup): Move vegetables to the sides of the pan, leaving an empty space in the middle. Melt butter and mix in flour. Cook until it becomes a paste, about 1 to 2 minutes. Stir in milk and mix the sauce with the vegetables. Add vegetable stock, lemon pepper (if using) and oregano. Once the sauce starts to simmer, take it off the burner.
- Preheat oven to 400°F. In a large bowl, make stuffing according to package instructions. Add whole-wheat croutons for extra crunch.
- Place vegetable mixture on the bottom of a medium-size (6 cup/1 L) casserole dish. Sprinkle stuffing overtop and fluff with a fork (do not pack down). Bake for 15 minutes, or until the top starts to brown slightly. Remove from oven and let sit for a few minutes. Serve with a Greek or mixed-greens salad on the side, a great comfy meal any day of the week.
