Best Scalloped Vegetable Casserole Recipes

Scalloped Vegetable Casserole image

Provided by Nancy Fuller

Time 1h

Yield 4-6 servings

Number Of Ingredients 13

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 Corn Casserole Recipe {Easy Vegetable Side Dish} image

Provided by @MakeItYours

Number Of Ingredients 9

2 large eggs
1 cup 2% milk
2/3 cup crushed saltine cracker crumbs ((or butter crackers))
2 cans whole kernel corn, drained ((14.5 ounces each))
3 tablespoons butter ((melted))
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon sugar
1 tablespoon minced onion ((freshly grated))

Steps:

Preheat the oven to 350 degrees Fahrenheit. Spray an 8x8 baking pan with cooking spray.
In a large bowl, whisk the eggs until they are broken up.
Add the milk and crushed crackers. Mix well.
Add the drained corn, melted butter, salt, pepper, sugar and minced onion. Mix well.
Pour the mixture into the prepared pan.
Bake for 40 minutes or until the center of the casserole is set.
Serve warm.

Scalloped Vegetable Casserole Recipe - (4.5/5) image

Provided by Craig_Allen

Number Of Ingredients 13

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.

Scalloped Vegetable Casserole image

Provided by @MakeItYours

Number Of Ingredients 13

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:

Watch how to make this recipe.
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.