Creamy, Crunchy Vegetable Bake

veggie bake with panko
Photo Credit
Samantha Jones/Vaughn Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 8 servings as side dish and 6 servings as main dish.
Category
Credit
Elizabeth Jahn, Lee Center, IL

Here’s a delicious way to get in more vegetables, including carrots and summer squash! The creamy cheese and crunchy panko crumbs turn your garden bounty into a feast. 

Congratulations to Elizabeth Jahn on her second-place win in the Garden Guide carrot recipe contest.

Ingredients
2 cups carrots (baby or sliced large)
3 cups sliced red potatoes
2 cups sliced summer squash
3/4 teaspoon salt, divided
1/4 cup (1/2 stick) plus 1 tablespoon butter
1/4 cup all-purpose flour
1/2 cup vegetable broth
1/2 cup half-and-half
1/4 teaspoon freshly ground black pepper
1/2 cup refrigerator-style cheese spread (aka pub cheese), softened
1 cup shredded cheddar jack cheese
1 cup panko bread crumbs

Instructions

  1. Preheat oven to 350°F. Grease a 13x9-inch baking dish. 
  2. Boil carrots in water for 2 to 3 minutes. Drain. Toss with potatoes, squash, and 1/2 teaspoon of salt. Set aside. 
  3. In a saucepan over medium heat, melt 1/4 cup of butter. Stir in flour until combined, being careful not to brown or burn the mixture. Add in broth, half-and-half, pepper, and remaining 1/4 teaspoon of salt, whisking until smooth. Whisk in cheese spread until smooth. Remove from heat. 
  4. In a bowl, toss veggies with sauce until coated evenly. Spread in a prepared baking dish and cover with cheddar jack cheese. 
  5. Melt 1 tablespoon of butter and toss with bread crumbs. Sprinkle evenly over the cheese. Bake for 1 hour.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...