Easy Frozen Vegetable Casserole
Easy Frozen Vegetable Casserole made with mixed vegetables, pasta, creamy white sauce and melted cheese. Feeds the whole family!
Servings 6 serves
Calories 510kcal
Equipment
- 9x13 rectangle casserole dish
Ingredients
Frozen Vegetables
- 3 heaping cups frozen mixed vegetables
- 1 cup frozen peas
Pasta
- 1 1/2 cups uncooked fusilli/spiral pasta, you need approximately 3 cups cooked pasta (370g/13 oz.)
- 1/2 Tbsp salt
White Sauce
- 90 g unsalted butter
- 6 tbsp all-purpose flour
- 3 1/2 cups whole milk
- 1/4 tsp ground nutmeg
- Salt and pepper, to season
- 3 cups shredded cheddar cheese, divided
Instructions
- Preheat Oven & Prepare Casserole Dish: Set your oven to 400ºF (200ºC). Grease a 9x13 inch rectangle casserole dish with butter or oil cooking spray. Set aside.
- Thaw Veggies Partially: Take out the frozen vegetables and set them aside at room temperature. No need to completely thaw, just allow them to become slightly less frozen.
- Cook Pasta: Bring a pot of water (half-filled) to a boil, add 1/2 tablespoon of salt, and then add the pasta. Cook according to the packet instructions until al dente, which took me about 9 minutes. Once cooked, drain the pasta and set it aside.
- Melt Butter: In a large deep skillet or pot, melt butter over low heat.
- Make Roux: Once melted, whisk in the flour. Increase the heat to medium, and cook the mixture for 1 minute as it bubbles/simmers, whisking continuously.
- Add Milk: Gradually pour in the milk, about 1/2 cup at a time, whisking well after each addition. Continue cooking and whisking over medium - high heat until the sauce thickens, taking care to not let it boil.
- Season: Once thickened, reduce the heat to low, add ground nutmeg and season with salt and pepper to taste. Whisk well.
- Add Cheese: Add 2 cups of cheese and whisk until melted through.
- Combine, Veggies, Pasta & Cheese: Add the partially thawed vegetables and the cooked pasta to the white sauce. Mix until everything is well coated.
- Assemble Casserole: Transfer the mixture into the greased casserole dish. Sprinkle the remaining 1 cup of cheese evenly over the top.
- Bake: Bake for 35-40 minutes, or until the top is golden and the casserole is bubbling.
- Serve: Remove from the oven and let it side for 5 minutes before serving. Enjoy!
Video
Notes
- Store: Cool the casserole completely and store it in an airtight container in the fridge for up to 3-4 days.
- Freeze: You can also freeze the casserole, either whole or in portions. Wrap it well in plastic wrap and foil, label it with the date and freeze for up to 2 months.
- Reheat: Thaw overnight in the fridge if frozen, then reheat in the oven at 180ºC (350ºF) until warmed through.
Nutrition
Calories: 510kcal | Carbohydrates: 26g | Protein: 21g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 106mg | Sodium: 1026mg | Potassium: 328mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3413IU | Vitamin C: 3mg | Calcium: 588mg | Iron: 1mg