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
- Steam the veggies until fork tender.
- Drain and place in a 9 X 13" casserole dish.
- In the empty pot, melt the butter.
- Stir in the flour.
- Slowly pour in the milk, stirring the entire time, to create a simple roux.
- Add the chicken stock.
- Heat over medium-low heat until mixture begins to thicken, watching carefully and stirring occasionally. Do not allow to boil.
- Add the cream cheese and stir until melted.
- Add the cheddar if desired and stir until melted.
- Pour the cream sauce over the veggies.
- Crumble your stuffing over the top. This is a great way to use up leftover holiday stuffing!
- Bake at 350 for 20 minutes or until bubbly.
- Serve hot.
What's your favorite type of casserole?