Pea and Carrot Casserole with Cauliflower

Pea and Carrot Casserole with Cauliflower

Servings
SERVINGS

6

Prep Time
PREP TIME

10 Min

Cook Time
COOK TIME

28 Min

Sprinkled with breadcrumbs and baked in a creamy sauce with sharp cheddar and Parmesan cheeses, our pea and carrot casserole with cauliflower is so satisfying that even the kiddos will want seconds. Casseroles like this one are a great way to rejuvenate your vegetable routine, and 10 minutes is all it takes to prep this hearty side. Our elevated, yet easy vegetable casserole recipe also makes an excellent, fresh-from-the-oven side when your favorite folks come over.

FEATURED PRODUCTS

Green Giant® Peas & Diced Carrots

Green Giant® Peas & Diced Carrots
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Pea and Carrot Casserole with Cauliflower
Full Recipe

FULL RECIPE

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 28 minutes

Green Giant product(s) used: Green Giant® Peas & Diced Carrots

Lists of ingredients:

  • 2 Tablespoons butter
    2 Tablespoons all-purpose flour
    1½ cups whole milk
    1 teaspoon Dijon mustard
    ¼ teaspoon garlic powder
    ½ teaspoon salt
    ¼ teaspoon black pepper
    1½ cups shredded sharp cheddar cheese, divided
    ½ cup grated Parmesan cheese
    1 can (15-ounces) Green Giant® Peas & Diced Carrots, drained
    4 cups cauliflower florets
    ¼ cup breadcrumbs
    1 teaspoon olive oil

Steps

STEPS

1 Preheat oven to 375ºF. Prepare a casserole dish with non-stick spray and set aside.
2 Melt butter in a large stovetop pan over medium. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk, stirring constantly until the mixture thickens and becomes smooth, about 4-5 minutes.
3 Add Dijon mustard, garlic powder, salt and pepper. Stir in 1 cup cheddar cheese and the Parmesan cheese. Continue stirring until the cheese is melted and the sauce is creamy, about 2 minutes.
4 Stir cauliflower and peas and carrots into sauce to coat.
5 Transfer mixture to prepared casserole dish. Sprinkle top with the remaining ½ cup of cheddar cheese. In a small bowl, mix the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
6 Bake 20 minutes, until the top is bubbly and golden brown.
7 Remove casserole from the oven and let cool 10 minutes.

TIPS & TRICKS

Want to serve this creamy vegetable casserole when guests are over, but don’t want to mess with the prep and cleanup? No worries – you can get it ready to go the night before. Follow these steps:

– Cover your assembled casserole with a lid, plastic wrap or foil, to keep the ingredients fresh and food-safe while stored overnight in the refrigerator.

– Bake the vegetable medley casserole another 10 minutes (30 minutes total).

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 28 minutes

Green Giant product(s) used: Green Giant® Peas & Diced Carrots

  • 2 Tablespoons butter
    2 Tablespoons all-purpose flour
    1½ cups whole milk
    1 teaspoon Dijon mustard
    ¼ teaspoon garlic powder
    ½ teaspoon salt
    ¼ teaspoon black pepper
    1½ cups shredded sharp cheddar cheese, divided
    ½ cup grated Parmesan cheese
    1 can (15-ounces) Green Giant® Peas & Diced Carrots, drained
    4 cups cauliflower florets
    ¼ cup breadcrumbs
    1 teaspoon olive oil

1 Preheat oven to 375ºF. Prepare a casserole dish with non-stick spray and set aside.
2 Melt butter in a large stovetop pan over medium. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk, stirring constantly until the mixture thickens and becomes smooth, about 4-5 minutes.
3 Add Dijon mustard, garlic powder, salt and pepper. Stir in 1 cup cheddar cheese and the Parmesan cheese. Continue stirring until the cheese is melted and the sauce is creamy, about 2 minutes.
4 Stir cauliflower and peas and carrots into sauce to coat.
5 Transfer mixture to prepared casserole dish. Sprinkle top with the remaining ½ cup of cheddar cheese. In a small bowl, mix the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
6 Bake 20 minutes, until the top is bubbly and golden brown.
7 Remove casserole from the oven and let cool 10 minutes.

Tips & Tricks

Want to serve this creamy vegetable casserole when guests are over, but don’t want to mess with the prep and cleanup? No worries – you can get it ready to go the night before. Follow these steps:

– Cover your assembled casserole with a lid, plastic wrap or foil, to keep the ingredients fresh and food-safe while stored overnight in the refrigerator.

– Bake the vegetable medley casserole another 10 minutes (30 minutes total).

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