Ann's Yummy Cheesy Vegetable Casserole

A simply delicious way to get your family to eat vegetables. Even picky vegetable eaters love this dish.


  • 1 small container fresh mushrooms, sliced
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  • 1 small/medium zucchini
  • 10 stalks asparagus
  • 1/2 red pepper
  • 1/2 med size cauliflower
  • 1 - 1 1/2 cups cheddar cheese, grated
  • 1 large package raw spinach
  • 1/2 Chicken Knorr cube
  • 1/2 cup Parmesan cheese
  • 2 Tbsp. flour
  • 1 cup milk, divided
  • 1 - 2 cloves garlic
  • 2 tsp. olive oil
  • salt and pepper to taste
  • Optional ingredients:

  • 1 cup elbow macaroni or rice
  • 1 cup chopped ham or
  • 1/2 cup cooked, crumbled bacon


Slice 1 small/med zucchini (1/4 inch thick). Cut 10 stalks asparagus into bite sizes. Cut red pepper and cauliflower into bites.

Combine raw vegetables (except spinach) with 1 -1 1/2 cups grated cheddar cheese and spread into a greased, medium sized oven proof dish.

In a medium saucepan, cook 1 spinach in 3 Tbsp. water until wilted down, drain, then add 2 Tbsp. margarine or butter. Mix 2 Tbsp. flour into the spinach/margarine mixture. Add chicken Knorr cube.


On med heat, stir in 1/2 cup milk and 1/2 cup Parmesan cheese to the spinach. Add 1/4 to 1/2 cup more milk a little at a time, stirring until it is a creamy, gravy like consistency. Add salt and pepper (to taste).

In a small frying pan, fry minced garlic in olive oil, and stir into the spinach/milk mixture.

Pour spinach sauce evenly over top of vegetables and bake, covered for 30 min at 375 F. Uncover and bake 5 minutes or until browned on top.

If you add 1 cup cooked rice or pasta, and 1 cup chopped ham or 1/2 cup cooked crumbled bacon to this recipe, you have a complete meal in one pan.

Servings: 4
Prep Time: 15-20 Minutes
Cooking Time: 30 covered, 5-10 uncovered Minutes

By ann from Goulais River, Ontario

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Gold Post Medal for All Time! 846 Posts
March 31, 20120 found this helpful

I love the sound of your spinach sauce! Would really like to try this casserole but I am not a fan of cooked mushrooms. Would it alter the taste of the recipe too much if I didn't use them and simply added an equal mushroom weight amount of extra zuccini to compensate instead?


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