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Cozy Canned Vegetables Casserole Recipe with Creamy Cheese Crust Easy and Perfect

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A comforting casserole made with canned mixed vegetables and corn, topped with a creamy, golden cheese crust. Perfect for quick, cozy dinners using pantry staples.

Ingredients

Scale
  • 15 oz (425 g) canned mixed vegetables, drained (no-salt-added preferred)
  • 15 oz (425 g) canned corn, drained
  • 4 tbsp (56 g) unsalted butter, softened
  • 1/4 cup (30 g) all-purpose flour
  • 1 1/2 cups (360 ml) milk (whole or 2%, or dairy-free alternative like oat milk)
  • 1 1/2 cups (150 g) sharp cheddar cheese, shredded
  • 1/3 cup (30 g) grated Parmesan cheese
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 1 tsp fresh thyme, chopped (optional)
  • 1/2 cup (50 g) breadcrumbs (panko recommended)

Instructions

  1. Preheat oven to 375°F (190°C) and butter a 9×9 inch (23×23 cm) baking dish lightly.
  2. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for 1 more minute until fragrant.
  3. Lower heat to medium-low and whisk in flour. Cook for about 2 minutes, stirring constantly, until mixture bubbles slightly but does not brown.
  4. Gradually pour in milk while whisking continuously. Stir until sauce thickens and coats the back of a spoon, about 5-7 minutes. Use a hand blender if lumps appear.
  5. Remove sauce from heat and stir in 1 cup (100 g) shredded cheddar cheese, Dijon mustard, salt, pepper, and fresh thyme if using. Adjust seasoning to taste.
  6. In a large bowl, combine drained canned mixed vegetables and corn. Pour cheese sauce over and gently fold to coat evenly.
  7. Transfer mixture to prepared baking dish and spread evenly.
  8. In a small bowl, mix remaining shredded cheddar, grated Parmesan, breadcrumbs, and remaining 2 tablespoons of softened butter cut into small pieces until crumbly. Sprinkle evenly over casserole.
  9. Bake uncovered for 25-30 minutes until crust is golden and bubbling. Tent with foil if top browns too quickly.
  10. Let casserole rest for 5 minutes before serving to set and meld flavors.

Notes

If sauce is too thick before baking, stir in a splash of milk. Press canned vegetables gently to remove excess liquid to avoid a soupy casserole. Tent casserole with foil if crust browns too fast. Freshly grated cheese melts better than pre-shredded. Rest casserole 5 minutes before serving for best texture.

Nutrition

Keywords: canned vegetables casserole, creamy cheese crust, easy casserole, comfort food, quick dinner, pantry staples, cheesy casserole

Find it online: https://gleefulfork.com/cozy-canned-vegetables-casserole-recipe-with-creamy-cheese-crust-easy-and-perfect/