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Creamy Vegetable Casserole

PREP: 20 MINS
COOK: 20 MINS
EASY
SERVES: 6

Ingredients

For the white sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 can evaporated milk*

For the casserole

  • 2 tablespoons butter
  • 1 chopped onion
  • 3 cloves garlic chopped
  • 1 cup sliced mushrooms
  • 1 capsicum chopped
  • 1 bag frozen green beans or peas
  • 3 cups cooked diced potatoes/and or kumara
  • 3 cups grated cheese, divided
  • 2 cups fresh bread crumbs

* You can use cream or normal milk if you don’t have a can of eveporated milk hiding in the cupboard.

Method

  1. Turn the oven to bake and preheat to 220 degrees Celsius.
  2. Grease a large baking dish.
  3. Chop all vegetables so they are ready to go. (tear up bread to make breadcrumbs)
  4. Make the white sauce.
  5. Melt the butter in a medium sized saucepan, over a medium heat. When melted, add the flour. It should froth up a bit. After a minutes or so add the evaporated milk and whisk until it become a think sauce.
  6. In another saucepan, melt the other serving of butter.
  7. Cook onion and garlic until slightly soft.
  8. Add mushrooms, capsicum and frozen vegetables. Cook until softened.
  9. Stir in cooked potatoes/kumara and put into the baking dish.
  10. Pour white sauce over.
  11. Sprinkle over the breadcrumbs and grated cheese.
  12. Bake in preheated oven, 15-20 minutes or until bubbly

 

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