Scalloped Vegetable Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 03/17/21
Scalloped Vegetable Casserole

The Spruce / Eric Kleinberg

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 servings
Nutrition Facts (per serving)
367 Calories
20g Fat
39g Carbs
10g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 367
% Daily Value*
Total Fat 20g 25%
Saturated Fat 11g 53%
Cholesterol 44mg 15%
Sodium 584mg 25%
Total Carbohydrate 39g 14%
Dietary Fiber 6g 23%
Protein 10g
Calcium 194mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This vegetable casserole is filled with flavor and color. The basic white sauce brings the vegetables together, and the crunchy buttered bread crumb topping is the perfect finishing touch. Add some grated Parmesan cheese or another type of cheese to the topping before the breadcrumbs, or add cheese to the sauce.

This is an excellent side dish to serve with any meal. Add it to a holiday dinner menu or enjoy it with an everyday meal.

Ingredients

  • 1 1/2 cups carrots (sliced)
  • 1 1/2 cups celery (sliced)
  • 1 1/2 to 2 cups peas (frozen)
  • 7 tablespoons butter (divided)
  • 8 ounces mushrooms (sliced)
  • 4 tablespoons flour (all-purpose)
  • 1/2 teaspoon mustard (dry)
  • 2 cups milk
  • Optional: salt and black pepper (freshly ground, to taste)
  • 1 cup breadcrumbs (fine, fresh)
  • Optional: grated Parmesan or other cheese

Steps to Make It

  1. Gather the ingredients.

    Scalloped Vegetable Casserole ingredients

    The Spruce / Eric Kleinberg

  2. Butter a 1 1/2-quart casserole. Pre heat the oven to 350 F.

    buttered casserole dish

    The Spruce / Eric Kleinberg

  3. Put the sliced carrots, celery, and onion (if using) in a large saucepan. Add about 1 inch of water and bring to a boil. cover and cook for about 8 to 10 minutes, or until the carrots are barely tender.

    celery, onions and carrots in a saucepan

    The Spruce / Eric Kleinberg

  4. Add the peas and continue cooking for 3 to 4 minutes longer, or until the vegetables are cooked. Drain in a colander and set aside.

    add peas to the vegetables in the saucepan

    The Spruce / Eric Kleinberg

  5. In the same saucepan over medium heat, melt 1 tablespoon of butter. Add the mushrooms and sauté until tender.

    mushrooms in a saucepan

    The Spruce / Eric Kleinberg

  6. Remove the mushrooms and add to the bowl of vegetables.

    vegetables in a bowl

    The Spruce / Eric Kleinberg

  7. Place the saucepan back over medium heat and melt 4 tablespoons of butter. Add the flour and dry mustard and cook, stirring, for 2 minutes.

    butter, flour and dry mustard in a saucepan

    The Spruce / Eric Kleinberg

  8. Gradually add the milk and continue cooking and stirring until thickened. Taste and season with salt and freshly ground black pepper, to taste.

    add milk to the flour mixture in the pan

    The Spruce / Eric Kleinberg

  9. Add the drained vegetable mixture to the sauce and mix gently to blend. 

    add vegetables with the flour mixture in the saucepan

    The Spruce / Eric Kleinberg

  10. Melt the remaining 2 tablespoons of butter and add the bread crumbs; toss to coat the crumbs thoroughly.

    butter and breadcrumbs in a bowl

    The Spruce / Eric Kleinberg

  11. Turn the vegetables into the buttered baking dish.

    vegetable mixture in a casserole dish

    The Spruce / Eric Kleinberg

  12. Sprinkle the vegetables with Parmesan cheese or another shredded cheese, if desired, and then top with the breadcrumbs.

    breadcrumbs over the casserole mixture

    The Spruce / Eric Kleinberg

  13. Bake for about 25 minutes, or until the vegetable filling is bubbling and the topping has browned.

    Scalloped Vegetable Casserole on a cooling rack

    The Spruce / Eric Kleinberg