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Friday, January 11, 2013

Creamy Veggie Casserole

Sometimes I get super hungry for veggies, and if the weather is cold and salad ingredients are not readily available, a dish of this casserole does this trick.  It's quick to assemble and  and full of vitamin-rich veggies.  My kids love it as much as I do.  My husband, admittedly, prefers to have meat in his, so we either add some cooked chicken or turkey to it or serve that on the side.  Either way, this makes for a quick and yummy meal.


  • 4 c. frozen veggies (I use a blend from Costco that includes broccoli, orange and yellow carrots, and cauliflower)
  • 3 T. butter
  • 3 T. flour
  • 2 T. cream cheese
  • 1 c. shredded cheddar (optional)
  • 2 c. milk
  • 1 c. chicken stock
  • 3 c. stuffing
  1. Steam the veggies until fork tender.
  2. Drain and place in a 9 X 13" casserole dish.
  3. In the empty pot, melt the butter. 
  4. Stir in the flour.
  5. Slowly pour in the milk, stirring the entire time, to create a simple roux.
  6. Add the chicken stock.
  7. Heat over medium-low heat until mixture begins to thicken, watching carefully and stirring occasionally.  Do not allow to boil.
  8. Add the cream cheese and stir until melted.
  9. Add the cheddar if desired and stir until melted.
  10. Pour the cream sauce over the veggies.
  11. Crumble your stuffing over the top.  This is a great way to use up leftover holiday stuffing!
  12. Bake at 350 for 20 minutes or until bubbly.
  13. Serve hot.
What's your favorite type of casserole?

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