Spring Vegetable Casserole
Fresh asparagus and peas make this casserole taste like spring actually arrived in your kitchen. The cream sauce binds everything without drowning the vegetables.
You’ll get tender-crisp vegetables that keep their bright color and a golden cheese top that’s worth fighting over.
Layer Vegetables by Cooking Time
Start with carrots on the bottom since they need the most heat. Add potatoes next, then asparagus and peas on top. This prevents mushy vegetables while ensuring everything cooks evenly. The denser vegetables steam the delicate ones above them perfectly.
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Cream Sauce Consistency Matters
Your sauce should coat the back of a spoon but still pour easily. Too thick and it won’t distribute between vegetables. Too thin and you’ll get a watery casserole. Whisk constantly while adding milk to prevent lumps from forming.
Cheese Creates the Perfect Crust
Sharp cheddar gives you the best flavor and browning. Sprinkle it evenly across the entire surface, not just in the center. The edges brown first and create that crispy contrast against the creamy interior everyone loves.
Preventing Watery Casserole Bottom
- Pat vegetables completely dry with paper towels before layering to prevent excess moisture from creating a soggy bottom.
- Use day-old potatoes if possible – they have less moisture than freshly dug ones and hold their shape better during baking.
Frequently Asked Questions
Which vegetables work best as substitutes?
Broccoli, cauliflower, or green beans work well. Cut them similar sizes and adjust layering based on cooking time needed.
How far ahead can I assemble this?
Assemble up to 24 hours ahead without the cheese topping. Add cheese and bake when ready to serve.
Does frozen asparagus work in this recipe?
Fresh asparagus gives better texture, but frozen works if thawed and patted completely dry before adding to prevent excess water.
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Spring Vegetable Casserole
Ingredients
Sauce
Topping
Equipment Needed
- 9×13-inch baking dish
- Large saucepan
- Whisk
Instructions
- Prepare oven and dish: Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter.
- Layer root vegetables: Layer carrots in the bottom of prepared baking dish. Add potatoes in an even layer over carrots.
- Sauté onions: Melt butter in a large saucepan over medium heat. Add diced onion and cook for 4 minutes until softened.
- Make roux: Sprinkle flour over onions and whisk constantly for 1 minute to cook out raw flour taste.
- Create cream sauce: Gradually add milk while whisking constantly to prevent lumps. Cook for 3-4 minutes until sauce thickens and coats the back of a spoon.
- Season and add sauce: Remove from heat and stir in salt, pepper, and thyme. Pour half the sauce over the layered vegetables.
- Add spring vegetables: Layer asparagus and peas over potatoes. Pour remaining sauce evenly over all vegetables.
- Initial baking: Cover tightly with foil and bake for 25 minutes until potatoes are fork-tender.
- Finish with cheese: Remove foil and sprinkle grated cheddar evenly over the top. Bake uncovered for 10 minutes until cheese is golden and bubbly.
- Rest and garnish: Let rest for 5 minutes before serving. Garnish with fresh chives.
Nutrition Facts
Per Serving (1 serving)
