Spring Vegetable Casserole
Yield: 4-6 servings
  • 1 sweet potato, peeled and diced
  • 2 medium-sized carrots, peeled and sliced
  • small bunch of asparagus (about 10 spears) tough spots discarded, cut into bite-sized pieces
  • ½ cup of green beans, cut into 1-inch pieces
  • 1½ cups of egg noodles
  • 3 tablespoons of butter
  • 3 tablespoons of all purpose flour
  • 1½ cups milk
  • 1½ cups finely grated parmesan cheese
  • 1 small onion, diced
  • 3 cloves of garlic, minced
  • salt and pepper to taste
  • ½ cup panko breadcrumbs
  • 1 sprig of rosemary, chopped
  1. Heat two medium sized pots of salted water until boiling. In one, cook the sweet potato, carrots and green beans for 10 minutes or until tender. In the other, cook the noodles for 5-6 minutes, reserving 1 cup of the pasta water.
  2. In the pot used for the pasta, melt the butter and add the onions and garlic, cooking until soft and fragrant- about 5 minutes. Add the flour and stir frequently until slightly golden. Add the milk and whisk constantly until the sauce is thick, smooth and creamy- about 5 minutes. Season with salt and pepper- whisk in 1 cup of grated parmesan and chopped rosemary.
  3. Add the noodles, cooked veggies and asparagus to the cream sauce and toss to coat. Add salt and pepper to taste. Slowly add the reserved pasta water until mixture is thick and creamy. (You may not need it all.)
  4. Transfer filling to an 8x8 baking dish (or something similar.) Sprinkle bread crumbs and remaining cheese on top.
  5. Bake at 475F for 10-12 minutes or until golden and bubbly.
Recipe adapted from Blue Apron
Recipe by The Baker Chick at https://www.thebakerchick.com/spring-vegetable-casserole/