Vegetable Casserole

This vegetable casserole is made with frozen vegetables and spiral pasta in a creamy white sauce!

Course Main Course

Cuisine American

Keyword casserole

Prep Time 15

Cook Time 55

Total Time 1 10

Servings serves

Calories 433kcal

Author Samantha Pickthall

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
2 cups shredded cheddar cheese, divided

US Customary - Metric

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, whisking constantly over medium heat.
Thicken Sauce: Continue cooking and whisking until the sauce thickens, taking care not to let it boil.
Season: Once thickened, reduce the heat to low, add ground nutmeg and season with salt and pepper to taste. Whisk well.
Combine, Veggies, Pasta & Cheese: Add the partially thawed vegetables, the cooked pasta and 1 cup of cheese 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 30-35 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!

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.

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