Meatless Monday calls for a quick and easy dinner that’s on the table fast!
Life can be busy. Sometimes you need dinner that’s really simple, really fast, yet totally yummy and satisfying. Boo yah… totally nailed it…
If in doubt, always rely on a good old casserole. I know, boring and old-fashioned. Not hip or trendy, nope, not at all. I’ll tell you what this Weeknight Veggie Casserole is… just plain awesome… mike drop!
What makes Weeknight Veggie Casserole so fast? I’ve saved a bunch of time by using frozen veggies. While I always encourage you to use fresh vegetables while in season, frozen vegetables may be even more healthful than some of the fresh produce sold in supermarkets. They are flash frozen at their peak ripeness, a time when—as a general rule—they are most nutrient-packed. Fast and good for you – win win.
This Weeknight Veggie Casserole can be an awesome main on a busy weeknight, but it also makes a great side dish for a crowd. Think about it along side the Thanksgiving or Christmas turkey… yum.
- 6 cups frozen mixed vegetable (example: carrots/broccoli/cauliflower)
- ½ cup chopped onion
- 2 eggs
- 1-1/2 cup 1% milk
- ½ cup mayo
- ¼ cup sour cream or Greek yogurt
- ½ cup grated old cheddar
- ½ tsp salt
- ¼ tsp thyme
- ¼ tsp pepper
- 1 cup crushed Ritz crackers
- 2 Tbsp melted butter
- Preheat oven to 350ºF. Grease a 7” x 10” baking pan.
- Place frozen veggie in a microwave-safe dish with ½-inch of water. Microwave, covered, on high for 2 minutes.
- Distribute semi-frozen veggies (chop a bit if pieces are too large) and onions in the bottom of prepared pan.
- In another bowl beat eggs, milk, mayo, sour cream, cheese and spices until smooth. Pour over vegetables.
- Mix topping ingredients and sprinkle over top. Bake for 35-40 minutes.