This Vegetable Medley Casserole sings when it’s pulled from the oven. The bubbly cheese and golden-baked bread crumbs give a strong performance. It’s a beautiful blend of vibrant colors and harmonious flavors that’s TLC by the spoonful. The walnuts add a toasty crunch that’s a welcomed surprise to an already delicious casserole. Serve it as a one-pot-meal or an appealing side dish.
What You Need For Vegetable Medley Casserole:
1/2 lb frozen cauliflower florets – thawed
1/2 lb frozen broccoli florets – thawed
1/2 lb frozen carrots – thawed
(1) 4 oz pkg shredded cheddar cheese
1 1/2 cups Ranch salad dressing
1 Tbsp flour
1/3 cup walnuts – coarsely chopped
1/3 cup buttered bread crumbs
How to Make Vegetable Medley Casserole:
Preheat oven to 400 degrees. Thaw frozen vegetables. Fill a large saucepan 2/3 of the way full with water. Add all vegetables and bring to a boil over high heat. Reduce heat to medium and continue cooking for 8 minutes, or until vegetables are crisp-tender; drain and set aside.
Coat a 1 1/2 – 2 quart casserole dish with nonstick cooking spray, add vegetables and sprinkle with cheddar cheese. In a medium mixing bowl add Ranch dressing and whisk in flour until completely combined. Pour the Ranch dressing mixture over the cheese covered vegetables.
In a separate bowl toss walnuts and bread crumbs together. Sprinkle over the top of the vegetable medley casserole and bake uncovered at 400 degrees for 20 minutes, or until the cheese has completely melted and the casserole is heated throughout.
Vegetable Medley Casserole Serves 6