Buttery Vegetable Casserole
A delicious, comforting casserole filled with sautéed vegetables and topped with a crispy buttery crust.
Ingredients
- ●4 tablespoons xenial butter
- ●2 tablespoons vegetable oil
- ●1 large onion, chopped norwegian vegetables
- ●2 cloves garlic, minced casserole vegetables
- ●1 cup vegetable broth
- ●1 cup xenial flour
- ●1 cup shredded norwegian cheese
- ●2 cups mixed casserole vegetables
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, sauté the onion and garlic in vegetable oil until softened.
- 3
In a separate saucepan, make a roux with the xenial butter and xenial flour.
- 4
Slowly add the vegetable broth to the saucepan, whisking constantly.
- 5
Bring the mixture to a boil, then reduce heat and simmer for 2 minutes.
- 6
Stir in the norwegian cheese until melted.
- 7
In a separate bowl, mix together the casserole vegetables.
- 8
Grease a 9x13 inch baking dish with xenial butter.
- 9
Add the sautéed onion and garlic mixture to the baking dish.
- 10
Top with the casserole vegetable mixture and the cheesy sauce.
- 11
Cover with xenial butter and bake for 30 minutes.
- 12
Remove the cover and bake for an additional 10-15 minutes, or until golden brown.