Creamy Veggie Casserole

 

This is a recipe that came about because I just didn’t feel like going out in the bad weather to go to the grocery store. So I had dug through my freezer and pantry to come up with a menu for dinner.

I had some frozen veggies on hand and I really didn’t feel like having them plain. So I did a quick google search for inspiration. I found about 4 or 5 recipes online that looked promising but I didn’t have all the ingredients for any of them. So I took the basic ideas and the things about them that I was most attracted to and came up with this recipe.

I’ve since made it a half dozen times or so and I have tried a couple of different frozen veggies combinations. I find the ones that have broccoli and cauliflower taste the best to me. But feel free to use the veggies that you love the most.

The ingredients in this recipe are things that are in my fridge/freezer/pantry most of the time so that’s why I’ve made it several times already. It is just easy and convenient besides it tastes delicious.

 

 

We start by, making the crumb mixture that will top our casserole. For that we are going to mix some breadcrumbs (I usually use Panko breadcrumbs for the extra crunch), Parmesan cheese (the kind in the can),some melted butter, and just a pinch of Italian herb seasoning.

 

 

 

 

Then we start the sauce. For that saute some onion in a bit more butter in a small pan over medium heat. 

 

 

 

 

 

Then add some flour and cook that a moment along with some seasonings. I like to add the seasonings at this point because they bloom into the sauce better than adding them later. Also by adding the flour to the onions you pretty much eliminate the possibility of getting any lumps of flour in your finished sauce.

 

 

 

 

Then add some milk to make a white sauce. Now just cook over medium heat until it thickens. 

 

 

 

 

 

At this point add the cream cheese and some shredded Parmesan cheese 

 

 

 

 

 

and stir until the cream cheese is melted.

 

 

 

 

 

Then stir in the frozen veggies.

 

 

 

 

Spread in a small casserole dish, 

 

 

 

 

 

 

top with the crumb mixture and bake.

 

 

 

 

I do highly recommend placing the casserole dish on a rimmed baking sheet just in case any sauce bubbles out, it will save you having to clean the bottom of the oven.

 

Since this bakes at 350°F it is the perfect partner to a lot of meat dishes. And since everything is already cooked you are just heating through and getting the flavors to mingle you could cook at a bit lower (for a few minutes more) or a bit higher (for a bit less time, just watch the topping that it doesn’t burn)

 

 

If you are out of shredded Parmesan for the cheese sauce you can use pretty much any shredded cheese you have on hand.

You can find a downloadable/printable version of this recipe here.

Creamy Veggie Casserole

topping ingredients:

2 Tablespoons dry bread crumbs (I prefer Panko breadcrumbs)

2 Tablespoons grated Parmesan cheese (the kind in the can)

1 Tablespoon melted butter

pinch of Italian herb seasoning

casserole ingredients:

¼ cup chopped onion

1 Tablespoon butter

1 Tablespoon flour

pinch Italian herb seasoning

pinch garlic salt

freshly ground pepper to taste

½ cup milk

1 ounce cream cheese

3 Tablespoons shredded Parmesan cheese

2 cups of frozen veggies, I used “winter mix” with broccoli and cauliflower

Pre-heat oven to 350°F.

Combine topping ingredients and set aside.

Saute chopped onion in butter over medium heat until softened.

Add the flour along with the seasonings and cook, stirring constantly for about 30 seconds.

Add the milk and stir to combine. Continue to stir until the mixture thickens.

Add the cream cheese along with the shredded cheese and stir until the cream cheese melts.

Carefully stir in the frozen veggies until coated.

Put in a small, 2 cup casserole dish.

Sprinkle on the topping mixture.

Bake at 350°F for 40 minutes until heated through and browned on top.

Yield 2 servings.

Super Simple Pasta Alfredo

 

Super Simple Pasta Alfredo

This is such a simple and quick pasta dish and on that I make variations of all the time. Only a few ingredients are needed and in the time it takes to cook the pasta the sauce is ready. The version I am giving here is for an Alfredo style sauce but it can be changed up to go with any meal.

This can also be either a side dish or even a main dish. Think of it as homemade version of the pasta mixes that are on the shelves at the grocery store except it tastes way better. It is also really good with some cooked meat and veggies added for a one dish dinner.

The basic sauce it simply butter, milk, cream cheese and shredded cheese. In this rendition of it I used Parmesan cheese to make it very much like a simple Alfredo, but can change out that cheese and the personality of the dish changes with it.

For example one of my favorites is to add a bit of chopped onion and chopped jalapeno (just cook them in the butter then add the milk) Then I use either a shredded Mexican blend cheese or just some shredded cheddar. Perfect side dish for a Southwest meal.

You could make the recipe with an Italian blend of cheeses (or sub in some Mozzarella for part of the cheese) and add some herbs and you have another side.

You could add some finely chopped broccoli and use cheddar cheese for another option.

The possibilities are almost endless depending on what is on hand.

Since I use all the ingredients that are in this dish a lot they are almost always in my fridge. i almost always have variety of cheeses on hand so I can create a side dish to go with just about any meal with this simple formula.

As for the pasta I used linguine this time, I had wanted to use some fettuccine but my grocery store was completely out the day I shopped. But you could use any pasta shape you have on hand. This is also really good with stuffed pastas like tortellini or ravioli so again use what is on hand.

So let’s talk about the steps to make this.

Start a pan of water to boil for the pasta and cook it according to the instructions on the package. Most of the dry pasta I buy the cook time is right around 10 minutes.

While the pasta is cooking, melt the butter with the milk in a bowl in the microwave. You just need to get it warm enough to melt the butter. If you are adding chopped onion or other add-ins that need to cook go ahead and just melt the butter and cook them in the melted butter about a minute, then add the milk and heat them together.

 

 

 

 

Now stir in the cubed cream cheese and microwave 30 seconds at a time stirring each time until the cream cheese is melted.

 

 

 

 

Now add the shredded cheese and again microwave in 30 second bursts, stirring each time until the cheese melts.

 

 

 

 Add the drained, cooked pasta to the sauce and stir to combine.

 

 

 

You can find a downloadable/printable version of this recipe here.

Super Simple Pasta Alfredo

4 oz dry pasta

¼ cup milk

¼ cup butter

3 oz cream cheese, cubed

1/3 cup shredded Parmesan cheese

 

Cook the pasta according to the package directions.

Pu the milk and butter in a medium size microwave safe bowl and heat until the butter melts.

Add the cubed cream cheese and microwave in 30 second bursts, stirring between each, until the cream cheese melts.

Add the shredded cheese and again microwave in 30 second bursts, stirring between each until cheese is mostly melted.

Add the drained, cooked pasta and stir to combine.

Makes 2 generous servings.

Basic Coleslaw

 

This week I thought I would share my recipe for just a basic coleslaw. This is a small batch just enough for 2 as either a side dish or on a yummy BBQ sandwich. It is a creamy version since that is my preference.

 

 

So a bit of the backstory here. When I was a kid I absolutely hated coleslaw. Couldn't stand the stuff and that continued in adulthood. Then for some strange reason out of nowhere about 10 or 15 years ago I started to no only like but to crave it. It was so strange because it literally happened overnight. Ever since I have really loved coleslaw.

So I have been playing around with different recipes over the years first in family size and more recently in small batch size. The recipe I am sharing today is my most basic one. I love to tailor the slaw to fit different meals and I will certainly share some other recipes in the future.

This starts out with some of that bagged coleslaw mix from the grocery store. You know the one the kind that just has the shredded cabbage and a few other veggies in it. Skip by the one with the packet of dressing. The dressing is the easy part, shredding the cabbage down fine enough to make a good slaw takes time and this is a really quick recipe.

I normally make this in the morning to serve later in the day. I find it tastes so much better if the flavors are allowed to “marry” for a while. Also the time allows the cabbage to soften up a bit making a more pleasant, much creamier salad.

Click here to get the downloadable/printable PDF of this recipe.

Basic Coleslaw

2 Tablespoons sour cream

1 Tablespoon mayonnaise

¼ teaspoon granulated sugar

¼ teaspoon dry mustard powder

pinch of salt

pinch of freshly ground pepper

1 cup coleslaw mix (or finely shredded cabbage)

1 green onion finely chopped

In a medium bowl thoroughly mix the sour cream, mayonnaise, sugar, dry mustard, salt and pepper.

Taste this mixture for seasonings. Add more of whatever you feel is lacking.

Then add the veggies and mix well to coat.

Store in the fridge covered.

Makes 2 servings