Leftover Vegetable Casserole
Turn last night’s leftovers into a comforting masterpiece with this easy and versatile Leftover Vegetable Casserole! Perfect for reducing food waste, this recipe combines hearty cooked vegetables, optional rice or pasta, and a creamy homemade cheese sauce bursting with rich flavors of garlic and onion. Topped with gooey melted cheese and a crispy breadcrumb crust, this casserole bakes to golden perfection in just 35 minutes. Whether you’re clearing out the fridge or creating a simple weeknight dinner, this dish is a delicious way to repurpose ingredients while serving up six satisfying portions. Ideal for meal prep or family dinners, it’s the ultimate comfort food with a creative twist!
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Recipe Information
Ingredients
- 4 cups Mixed cooked vegetables (e.g., broccoli, carrots, peas, green beans)
- 2 cups Cooked rice or pasta (optional)
- 2 cups Shredded cheese (e.g., cheddar, mozzarella, or a blend)
- 1.5 cups Milk
- 2 large Eggs
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Breadcrumbs (optional, for topping)
- 0.25 cup Parmesan cheese (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
If using cooked rice or pasta, spread it evenly on the bottom of the casserole dish. Then layer the leftover vegetables on top.
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk until it forms a smooth paste, cooking for 1 minute.
Gradually pour in the milk, whisking continuously to avoid lumps. Cook until the mixture thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in 1.5 cups of the shredded cheese until melted and smooth. Add garlic powder, onion powder, salt, and black pepper. Taste and adjust seasoning if necessary.
In a small bowl, beat the eggs. Gradually add 1/4 cup of the cheese sauce to the eggs while whisking to temper them. Then mix the tempered egg mixture back into the cheese sauce.
Pour the cheese sauce evenly over the vegetables in the casserole dish. Gently mix if needed to ensure everything is well coated.
Sprinkle the remaining 0.5 cup of shredded cheese evenly over the top. If desired, top with breadcrumbs and Parmesan cheese for a crispy topping.
Bake the casserole in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
Allow the casserole to cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 29% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1233 mg | 54% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 10.0 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 476 mg | 37% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
