Deep Dish Pea and Vegetable Casserole

Name: Deep Dish Pea and Vegetable Casserole
Total time: 60
Yield: 10
Ingredients: 1 cup chopped cauliflower; 1 cup sliced carrots; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup milk; 1 teaspoon white sugar; 1 teaspoon salt; ½ teaspoon ground black pepper; 1 pound frozen peas, thawed; 1 onion, chopped; 1 cup green beans; ½ cup chopped green bell pepper; 1 tablespoon chopped garlic; 2 cups shredded Cheddar cheese, divided

Recipe by Terry E. from allrecipes.com

Dinner,Side Dish 60 Mins.

Ingredients

10 servings

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1 cup chopped cauliflower
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1 cup sliced carrots
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 cup milk
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1 teaspoon white sugar
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1 teaspoon salt

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½ teaspoon ground black pepper
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1 pound frozen peas, thawed
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1 onion, chopped
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1 cup green beans
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½ cup chopped green bell pepper
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1 tablespoon chopped garlic
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2 cups shredded Cheddar cheese, divided

Instructions

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and carrots, cover, and steam until tender, 4 to 6 minutes. Drain and set aside.
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into butter to make a smooth mixture; cook for 1 minute. Stir milk, sugar, salt, and black pepper into the flour mixture; continue cooking and stirring until the sauce thickens, 2 to 3 minutes. Fold cauliflower, carrots, peas, onion, green beans, green bell pepper, and garlic into the sauce to coat. Mix 1 cup Cheddar cheese into the vegetable mixture. Transfer the mixture to a 2 1/2-quart casserole dish. Sprinkle remaining Cheddar cheese over the dish.
Bake in preheated oven until top is golden and cheese is bubbly, about 30 minute.