Cheesy Veggie Meat Casserole
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Why I Love This Recipe
Carrots are found in a variety of colors including purple, black, red, white, and, of course, the typical orange. Historically, the orange carrot was developed in Holland to honor the House of Orange-Nassau.
Ingredients You'll Need
8 medium carrots, peeled and sliced thinly
4 medium zucchinis, thinly sliced
1 lb ground turkey or beef
1 cup shredded cheddar cheese, divided
1 cup mozzarella cheese, divided
2 cups milk
3 tbsp flour
2 tbsp butter
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
2 tbsp olive oil (for greasing)
1/2 cup breadcrumbs
Directions
Preheat your oven to 375°F (190°C).
Grease a 9x13-inch casserole dish with olive oil.
In a large skillet, brown the ground turkey or beef over medium heat. Cook until no pink remains, about 7 minutes.
While the meat is cooking, prepare the bechamel sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 2 minutes, stirring constantly. Gradually add in the milk while whisking, and cook until the mixture thickens. Stir in the garlic powder, pepper, and salt.
Layer sliced carrots and zucchinis in the greased dish. Add more layers of the vegetables for a hearty casserole. Sprinkle half of the cheddar and mozzarella cheeses on the layers of vegetables.
Next, evenly layer the cooked meat on top of the vegetables and cheese.
Pour the bechamel sauce evenly into the casserole dish. Top with the remaining cheddar and mozzarella cheeses, and sprinkle the breadcrumbs on top for a crispy crust.
Bake in the preheated oven for 30-35 minutes, or until bubbling and lightly golden on top.
Let the casserole rest for 5-10 minutes before serving.
Pairs Well With
Pair with a crisp Sauvignon Blanc or a sparkling lemonade
Questions, Comments & Reviews
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