Friday, November 14, 2014

Creamy Veggie Casserole

Creamy Veggie Casserole 4

I got some powerful Thanksgiving mojo going on lately. The internet is all abuzz with talk of turkeys and Thanksgiving sides. It's everywhere I tell ya.

I get excited about Thanksgiving. I love that it's a holiday where gifts are not involved. In my house it's all about food, football and naps.

I host Thanksgiving dinner every year. I love the weeks building up to Thanksgiving. I love planning my menu and making my shopping lists. I just love everything about it.

While I do stick to a few tried and true recipes....like my Roasted Parmesan Creamed Onions....just take a look at these beauties....

Parmean & Cream Baked Onions

They are out of this world! You can get the recipe here.....I do venture out and try some new recipes. I found this recipe back in September and let me tell you, it's a winner.

I made this for a party we hosted when my in-laws were here from Ohio and everyone raved about it. I doubled the recipe and I'm glad I did cause it was a huge hit. It will now grace my Thanksgiving table.

I used a broccoli and cauliflower combination, but feel free to chose whatever veggies you like.

Creamy Veggie Casserole 2
Creamy Veggie Casserole
adapted from a recipe at The Gunny Sack
Printable recipe
2 – 14oz bags of mixed veggies (broccoli/cauliflower/carrots or any combination of these work well)
¼ cup butter
2 tablespoons flour
Small diced onion
1 cup milk
4oz flavored cream cheese (garden veggie or chive work well)
4oz shredded cheddar cheese
Salt & pepper
½ cup French Fried Onions

Cook the veggies (the microwave works fine for this) and place them in a large bowl to cool a bit.  I squeeze any excess water out of them at this point too. Place butter and onion in pan and cook over medium high heat until slightly tender (about 3 minutes). Add in the flour and milk and whisk until thickened. Add in the cream cheese and stir until smooth. Pour the cream sauce over the veggies. Add in the shredded cheese and stir to combine. Pour into a greased deep dish pie pan and bake at 350 for 20 –25 minutes or until hot and bubbly. Sprinkle with French Fried onions and place back in the oven for 5 minutes.


* If doubling the recipe, place in a 9x13 inch pan and add about 5 - 10 extra minutes to the cooking time.
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