Roasted Vegetable Casserole

I love to read cookbooks and cooking magazines.  It helps me to have better brainstorming sessions about my CSA food for the week.  This dish can use several different CSA vegetables, including squash, peppers, onions, mushrooms and even root vegetables like carrots or beets.  I made it for a party last weekend and it was enjoyed by everyone…even kids that wanted the cheese sauce.  It is actually a very lowfat cheese sauce with 1% milk and a handful of cheese for the whole dish.  Enjoy!

Amy Hetager, CSA Blogger

Roasted Vegetable Casserole

Adapted from Gourmet Magazine Recipes and Vegetarian Times

4 Yellow Squash

2 small Onions

1 Bell Pepper

1/2 cup 1% Milk (use what you need to make the sauce come together)

2 tblsps butter

2 tblsps All purpose flour (for texture)

Handful of grated Cheese, like cheddar or mozzarella


Salt & Pepper

3 slices bread, cut into cubes and tossed with olive oil, salt and pepper

Roast the vegetables and bread separately at 400 degrees for the appropriate amount of time.  The squash took about 15 minutes, onion/pepper took 10 minutes and bread about 10 minutes.  Let them cool.  Make the bechamel sauce, which is a thick white sauce and base for the cheese.  Start with a medium hot pan (I use an enameled cast iron, but anything with a heavy bottom would work).  Add the butter first.  You have to use butter to get a good texture that will bake well in the casserole.  Let the butter foam and then even out, but not burn.  Add the flour and stir.  It will be a clumpy mess for a few minutes.  Let it cook to get the taste of the flour out.  I have found that the all purpose flour works the best for texture.  Add the milk slowly, you might not need the whole amount.  I usually let the sauce cook for a few minutes and stir occasionally to have it thicken.  If it is taking a long time then you know that you added too much milk and it needs to cook away to make the sauce.  Once the sauce has thickness, add the cheese.  Layer the vegetables in a baking dish and pour the sauce over.  Top with the bread crumbs.  Bake for 15-20 minutes at 350 degrees.  Enjoy!


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