Roasted Vegetable Casserole

Brooke Burks
by Brooke Burks
12 servings
1 hr

is a great way to get your whole garden bounty in one sitting. Fresh, roasted vegetables, silky white roux, cheese and garlic make this a family favorite!

Roasted Vegetable Casserole
Roasted Vegetable Casserole


Roasted vegetable casserole is a fantastic way to liven up those sometimes boring side vegetables. Adding cheese, White Roux, garlic and topping with a cracker crumb crust will certainly take that boring side dish to a whole new level. No fancy equipment required either! You can use most anything as a roasting pan. Check out this article, 7 ROASTING PAN ALTERNATIVES, and see for yourself!

Sure, you can have buttered carrots or roasted asparagus and sweet potatoes on their own, sometimes you need a heartier side dish. This will fit that requirement. The South is known for its love of casseroles. Here at the Buttered Home, we are no exception. Finding creative ways to use fresh produce, the casserole was born.


How to make Roasted Vegetable Casserole


We love our dump and go recipes here and this one is a great one too. With a little prep work, you can find out an easy way to make the WHITE ROUX and how to ROAST THE VEGETABLES. The time invested in these two things is worth having in this casserole.


~ Ingredients ~


  • 2 cups of Roasted Vegetables, your choice. Here we used Asparagus, Carrots, Broccoli and Sweet Potatoes
  • ½ cup chopped onion
  • 1 teaspoon of salt
  • ½ cup shredded cheddar cheese
  • 1 teaspoon of pepper
  • 2 cups of White Roux
  • 1 tablespoon minced garlic
  • 2 tablespoons melted butter
  • 1 sleeve of Ritz crackers, crushed


~ Method ~


  1. Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 13 baking dish lightly with cooking spray. Place roasted vegetables in baking dish. Add salt, pepper and garlic. Mix well. Fold in cheese and white roux gently.
  2. Top with Ritz crackers crumbs and drizzle with melted butter. Bake uncovered for 30 minutes.
  3. Remove from the oven and allow the casserole to rest for 5 minutes before serving. Enjoy!
Roasted Vegetable Casserole
Roasted Vegetable Casserole
Roasted Vegetable Casserole
Roasted Vegetable Casserole
Roasted Vegetable Casserole
Roasted Vegetable Casserole
Roasted Vegetable Casserole
Roasted Vegetable Casserole
Roasted Vegetable Casserole
Roasted Vegetable Casserole, A New Favorite


Some of the best recipes I have ever made have been born out of necessity. During the summer and winter garden months, we often take what bounty we have and prep and freeze the vegetables so we can enjoy them all year long. Cooking things like this casserole is also a delicious way to share that bounty with your family and friends.

Roasted Vegetable Casserole
Roasted Vegetable Casserole
Tips and Tricks


Can I do this without roasting the vegetables?

Yes! You can always use those steam bag vegetables that have already been cooked or you can simply boil fresh veggies for this casserole.

Can I used can soup in place of the roux?

Yes. We like to use cream of celery or cream of mushroom here to accentuate the vegetable flavor. Get creative!

Does this freeze well?

Yes. You can freeze either before or after cooking. Just make sure to thaw thoroughly before cooking or reheating after frozen so no extra liquid will be in the casserole.


As always, we would love it if you shared this recipe with your family and friends. Over to the side on this post and all of the others are handy dandy share buttons. We would sure be grateful if you shared the love!

Stuff We Used!


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Roasted Vegetable Casserole
Recipe details
  • 12  servings
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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Ingredients

  • 2 cups of Roasted Vegetables, your choice. Here we used Asparagus, Carrots, Broccoli and Sweet Potatoes
  • ½ cup chopped onion
  • 1 teaspoon of salt
  • ½ cup shredded cheddar cheese
  • 1 teaspoon of pepper
  • 2 cups of White Roux
  • 1 tablespoon minced garlic
  • 2 tablespoons melted butter
  • 1 sleeve of Ritz crackers, crushed
Instructions

Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 13 baking dish lightly with cooking spray. Place roasted vegetables in baking dish.
Add salt, pepper and garlic. Mix well. Fold in cheese and white roux gently.
Top with Ritz crackers crumbs and drizzle with melted butter. Bake uncovered for 30 minutes.
Remove from the oven and allow the casserole to rest for 5 minutes before serving. Enjoy!
Brooke Burks
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Comments
  • Zoya Shockey Zoya Shockey on Jan 23, 2023

    Just eat a BIG juicy steak!! Plants provide oxygen for you and me. Cows make methane gas, and are murdering our ozone!! Eat the one we DONT need!! Not vital plants that keep us living after you cut down all the trees to make paper to wipe the tears cause you think your “feelings” matter!

  • Sandy Sandy on Jan 30, 2023

    Brooke, Sounds like a great recipe. Thank you. Zoya, that comment is unnecessary and ignorant. No one needs your advice here. That is not the purpose of this website. Go wage your battle somewhere else.

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