Paula Deen Vegetable Casserole Recipe

This Paula Deen Vegetable Casserole is a creamy and cheesy recipe, which is made with savory Parmesan and Gruyere cheese. It’s the ultimate comfort food side dish, ready in about an hour.

Paula Deen Vegetable Casserole Ingredients

A breakdown of what you’ll need for this rich and savory side dish.

For the Vegetables:

• 8 cups mixed vegetables (from 2 16-oz bags frozen mixed vegetables)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/2 cup chicken broth (or vegetable broth)

For the Mornay Sauce:

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 3/4 cups milk
• 3 tablespoons white wine
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt (or to taste)
• 1/8 teaspoon nutmeg
• 1/4 cup grated Parmesan cheese
• 2 ounces grated Gruyere or Swiss cheese (about 1/2 cup)

For the Breadcrumb Topping:

• 1 cup fresh breadcrumbs (from 2-3 slices of bread)
• 1 tablespoon olive oil

How To Make Paula Deen Vegetable Casserole

A step-by-step guide to creating this classic comfort food casserole.

1. Prep and Steam Vegetables: Preheat your oven to 325°F. In a large saucepan, combine the frozen vegetables, salt, garlic powder, and chicken broth. Bring to a boil over medium-high heat and steam for 3-4 minutes until tender. Drain the vegetables well, but make sure to reserve 1/4 cup of the cooking liquid. Spread the drained vegetables in a 9×13-inch casserole dish.
2. Start the Roux: In the same saucepan, melt the butter over medium-high heat. Whisk in the flour to form a paste (a roux) and cook for 1 minute, whisking constantly.
3. Create the Cheese Sauce: Add the reserved 1/4 cup of vegetable liquid to your 1 3/4 cups of milk to make a total of 2 cups of liquid. Slowly whisk this milk mixture into the roux until the sauce is smooth. Stir in the white wine. Continue whisking as the sauce comes to a boil and thickens.
4. Finish the Sauce: Reduce the heat to low and stir in the thyme, garlic powder, salt, and nutmeg. Add the Parmesan and Gruyere cheeses, stirring until they are completely melted and the sauce is smooth. Taste and adjust seasonings if needed.
5. Assemble and Bake: Pour the cheese sauce evenly over the vegetables in the casserole dish. In a separate bowl, toss the fresh breadcrumbs with the olive oil, then sprinkle them evenly over the sauce.
6. Bake the Casserole: Cover the dish lightly with foil and bake for 30 minutes. Remove the foil after the first 15 minutes to allow the breadcrumbs to become golden brown and toasted. For an extra crispy top, place it under the broiler for a minute or two at the end. Let it cool for 10 minutes before serving.

Recipe Tips

For the creamiest, most delicious vegetable casserole.

• Can I use fresh vegetables instead of frozen? Yes, absolutely. Chop your fresh vegetables into uniform, 1/2-inch pieces. They will take longer to steam, likely around 8-10 minutes. Cook them until they are just fork-tender before draining.
• What’s the best cheese for a Mornay sauce? Gruyere is classic for its nutty, salty flavor that melts beautifully. However, a good quality Swiss, white cheddar, or even fontina would also be delicious substitutes.
• How to ensure a smooth, lump-free cheese sauce? The key is to add the milk mixture to the roux very slowly at first, whisking constantly to fully incorporate the liquid before adding more. This prevents lumps from forming.
• How can I make this casserole ahead of time? You can assemble the entire casserole (vegetables and sauce), but leave off the breadcrumb topping. Cover and refrigerate for up to 24 hours. When ready to bake, add the breadcrumb topping and bake as directed, adding about 10-15 minutes to the total baking time.

What To Serve With Vegetable Casserole

Perfect main courses to pair with this cheesy side dish.

This rich casserole is a fantastic accompaniment to a variety of main dishes, especially for holiday meals or Sunday dinners.

• Roasted Chicken or Turkey
• Honey-Glazed Ham
• Classic Meatloaf
• Pan-Seared Pork Chops

How To Store Vegetable Casserole

Keeping your leftovers fresh.

• Refrigerate: Store leftover casserole tightly covered with foil or in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
• Freeze: For best results, it’s not recommended to freeze this casserole, as the dairy-based sauce can separate upon thawing, affecting the texture.

Paula Deen Vegetable Casserole Nutrition Facts

An estimated guide per serving.

• Calories: 235 kcal
• Carbohydrates: 35 g
• Protein: 12 g
• Fat: 6 g
• Sodium: 400 mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Paula Deen Chicken and Wild Rice Casserole Recipe
• Paula Deen Cheesy Squash Casserole Recipe
• Paula Deen Chicken and Stuffing Casserole Recipe