Best 2 Scalloped Vegetable Casserole Recipes

Scalloped Vegetable Casserole: A Colorful Symphony of Roasted Vegetables United in Creamy and Cheesy Harmony

Feast your senses on the tantalizing Scalloped Vegetable Casserole, a culinary masterpiece that celebrates the bounty of nature's finest. This delectable dish showcases a vibrant array of oven-roasted vegetables, bathed in a velvety sauce and nestled between layers of golden brown scalloped potatoes. Each bite beckons you on a journey of flavors and textures, as the tender vegetables mingle with the creamy and cheesy sauce, while the crispy potato crust offers a satisfying crunch.

This recipe symphony includes variations to suit every palate and preference. If you seek a classic rendition, the Traditional Variation awaits you, embodying the essence of this beloved casserole. Alternatively, embrace culinary creativity with the Cheesy Broccoli Variation, where tender broccoli florets bask in a sea of melted cheese. For those with a penchant for zesty flavors, the Sun-Dried Tomato and Spinach Variation promises a delightful fusion of tangy sun-dried tomatoes, vibrant spinach, and aromatic herbs.

No matter your choice, the Scalloped Vegetable Casserole emerges from the oven as a golden-brown marvel, ready to grace your table and warm your soul. Let the irresistible aromas beckon your loved ones as they gather around, eager to savor this comforting and flavorful dish.

Indulge in the ultimate comfort food experience, where roasted vegetables, creamy sauce, and crispy potatoes unite in perfect harmony. Prepare to embark on a culinary journey that will leave your taste buds enchanted and your heart yearning for more.

Let's cook with our recipes!

SCALLOPED VEGETABLE CASSEROLE

Scalloped Vegetable Casserole image

Provided by Nancy Fuller

Categories side-dish

Time 1h

Yield 4-6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
4 red bliss potatoes, sliced into coins, about 1/4-inch thick
2 carrots, sliced into 1/4-inch thick coins
1 large yellow onion, chopped
1/2 butternut squash, peeled and sliced into half-moons, about 1/4-inch thick
3 sprigs fresh thyme
5 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1/2 cup milk
1 cup shredded sharp white Cheddar cheese
1 1/2 cups panko breadcrumbs

Steps:

Preheat the oven to 400 degrees F. Heat the olive oil in a large cast iron-skillet over medium high heat. Add the potatoes, carrots, onion and butternut squash and let cook until golden brown, about 5 minutes. Add the thyme springs, butter and some salt and pepper and let the butter melt.
Sprinkle the flour over the vegetables, stir to combine and cook for 3 minutes. Slowly stir in the chicken broth and milk and cook until thickened. Stir in the Cheddar.
Top the vegetables with the breadcrumbs bake until golden brown and bubbly, 15 to 20 minutes. Let rest for 10 minutes before serving.

SCALLOPED VEGETABLE CASSEROLE RECIPE - (4.5/5)

Scalloped Vegetable Casserole Recipe - (4.5/5) image

Provided by Craig_Allen

Number Of Ingredients 13

Ingredients

6 cups broccoli florets
6 cups cauliflower florets
2 cups sliced carrots
1/2 cup butter
1 cup chopped onion
2 cloves garlic, minced
1/3 cup all-purpose flour
1 1/2 cups milk
1 cup sour cream
1 (8-ounce) package shredded Italian 6-cheese blend, divided
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/2 cup crushed round buttery crackers

Steps:

In a large Dutch oven, combine broccoli, cauliflower, and carrots; add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer for 8 minutes or until vegetables are tender. Drain well. Return vegetables to Dutch oven. Preheat oven to 350º. Spray a 3-quart baking dish with nonstick cooking spray. In a large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, for 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Gradually whisk in milk. Cook, whisking constantly, for 3 minutes or until thick and bubbly. Add sour cream, stirring to combine. Add 1½ cups cheese, salt, and pepper. Add cheese mixture to vegetables in Dutch oven, stirring gently to coat. Spoon mixture into prepared baking dish.Top casserole with crushed crackers and remaining ½ cup cheese. Bake for 30 to 40 minutes or until hot and bubbly.

Tips:

Prepare vegetables evenly: Cut vegetables into uniform sizes to ensure even cooking.
Use fresh or frozen vegetables: Fresh vegetables are ideal, but frozen vegetables can also be used. If using frozen vegetables, thaw them before adding them to the casserole.
Don't overcrowd the casserole dish: Leave some space between the vegetables to allow them to cook evenly.
Use a flavorful cheese: The type of cheese you use will greatly impact the flavor of the casserole. Choose a cheese that melts well and has a strong flavor, such as cheddar, Gruyère, or Parmesan.
Season the casserole well: Don't be afraid to season the casserole with salt, pepper, and other herbs and spices. This will help to bring out the flavor of the vegetables and cheese.
Bake the casserole until golden brown: The casserole is done baking when the top is golden brown and bubbly. This usually takes about 30 minutes.

Conclusion:

Scalloped vegetable casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with vegetables, cheese, and flavor. With its creamy sauce and crispy topping, this casserole is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner idea, give this scalloped vegetable casserole a try!