Plenty O’ Veggies Casserole Recipe

Casseroles. If you like veggies and cheese they’re kind of the perfect combination. Maybe that’s why I’ve been on such a casserole kick lately. I’m so glad Josh is such a good cook so he can make all these random cravings I get. We enjoyed this casserole together last weekend and I thought it would be fun to share the recipe with you guys. Casseroles are so versatile so feel free to play around and really make it your own.

Plenty O’ Veggies Casserole Recipe

Veggies/Filling

1 pound fresh spinach

1 package frozen vegetables (we used a carrot, broccoli, and cauliflower blend)

2 red potatoes

Seasonings (to taste):

Black pepper

Paprika

Garlic powder

Sauce

2 tablespoons Country Crock Calcium margarine spread

2 tablespoon white flour

2 cups skim milk

2 oz plain Greek yogurt

1 cup Shredded sharp cheddar

¼ cup shredded parmesan cheese

Seasonings (to taste):

Black pepper

Onion powder

Paprika

Pepper

Mustard powder

Ground nutmeg

Cayenne pepper

Garlic powder

Topping

¼ cup shredded Parmesan cheese

¼ cup Panko bread crumbs

Instructions

• Thaw veggies and transfer to a large mixing bowl.
• Season veggies with pepper, garlic, and paprika, toss to combine everything.
• Transfer veggie mixture to a medium-sized casserole dish.
• In a medium sauce pan, melt Country Crock over low heat, add flour, and stir continuously until mixture is  golden brown.
• Add the milk to mixture and bring it up to a simmer over medium heat.
• Add spices (pepper, paprika, garlic powder, mustard powder, ground nutmeg, onion powder,  & cayenne pepper).
• Add shredded parmesan cheese. Whisk until everything has dissolved.
• Reduce heat to low.
• Add Greek yogurt and mix until fully combined.
• Add shredded sharp cheddar and whisk until fully combined.
• Remove from heat and pour sauce over veggies.
• Mix gently, so that sauce coats veggies evenly.
• Top casserole with parmesan, and panko.
• Sprinkle with paprika for color. Cover and Cook for 30-45 minutes at 350 degrees, or until sauce begins to bubble through the topping.
• Remove cover and cook for an additional 15 minutes.
• For a crispier topping, finish for 5 minutes under the broiler.
• Allow to cool for 15 minutes and then serve.

This meal is so tasty and so filling without a lot of the guilt that can come with traditional casserole dishes. Cutting down on the cheese is a big way to save calories, and using Greek yogurt is a great way to add protein.

If you have a delicious casserole recipe Country Crock would love to hear about it. They’re hosting a Country Crock Stars contest. Simply share a photo of your favorite casserole, and share in 100 words how you demonstrate creativity and resourcefulness in the kitchen. Three lucky winners will win a trip to NYC and $5,000! Good luck!

Question of the Day: Are you a casserole fan? Veggie recipes please! 😀

I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.