Creamy Vegetable Casserole

Name: Creamy Vegetable Casserole
Prep time: 30 min
Cook time: 40 min
Yield: 10
Ingredients: 1 1/2 cups (375 mL) Carnation® Simple White Sauce, prepared; 2 tbsp (30 mL) butter, divided; 1 chopped onion; 3 cloves garlic chopped; 1 pack (227 g) sliced mushrooms; 1 chopped red pepper; 1 bag (750 g) frozen green beans; 3 cups (750 mL) cooked diced potatoes; 4 cups (1 L) shredded mozzarella cheese, divided; 2 cups (500 mL) panko bread crumbs

Prep Time 30 mins

Cook Time 40 mins

Serves 10

Difficulty N/A

Ingredients

1 1/2 cups (375 mL) Carnation® Simple White Sauce, prepared
2 tbsp (30 mL) butter, divided
1 chopped onion
3 cloves garlic chopped
1 pack (227 g) sliced mushrooms
1 chopped red pepper
1 bag (750 g) frozen green beans
3 cups (750 mL) cooked diced potatoes
4 cups (1 L) shredded mozzarella cheese, divided
2 cups (500 mL) panko bread crumbs

Directions

Step 1:

Preheat oven to 425°F (220°C). Grease a 9” x 13” (3 L) baking dish.

Step 2:

Prepare Simple White Sauce as directed. Meanwhile, melt 1 tbsp (15 mL) butter in large skillet. Cook onion and garlic until slightly soft. Add mushrooms, red pepper and frozen beans and cook until softened and beans are warm. Stir in cooked potatoes. Add simple white sauce and 3 cups (750 mL) cheese. Pour into prepared dish. Combine remaining cheese with breadcrumbs. Melt remaining butter and stir into breadcrumb/cheese mixture. Place over vegetables.

Step 3:

Bake in preheated oven, 15-20 minutes or until bubbly.