Go Back
roasted vegetables casserole

Veggie Roasted Vegetables Casserole

Delicious Veggie Roasted Vegetables Casserole recipe with step-by-step instructions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings 4
Calories 1850 kcal

Ingredients
  

For the vegetable mixture:

  • 2 cups roasted vegetables
  • 1/2 cup cheddar cheese (I prefer sharp cheddar)
  • 1 tbsp garlic (minced)
  • 1 tsp salt
  • 1 tsp black pepper (freshly ground preferred)
  • 1/2 cup chopped onion
  • 2 cups white roux

For the topping:

  • 2 tbsp butter, melted (I use Kerrygold)
  • 1 sleeve Ritz crackers (crushed)

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly spray a 9 x 13 inch baking dish with cooking spray. Evenly distribute the roasted vegetables and chopped onion in the prepared dish.
  • Sprinkle the minced garlic, salt, and freshly ground black pepper over the vegetables and onions. Mix everything together thoroughly. After seasoning, gently fold in the cheddar cheese and white roux until the mixture is well combined and evenly coated. I like to use sharp cheddar for extra flavor.
  • Sprinkle the crushed Ritz crackers evenly over the top of the casserole. Drizzle the melted butter over the cracker crumbs to help them crisp up during baking. I use Kerrygold butter for its rich taste.
  • Bake the casserole uncovered in the preheated oven for 30 minutes, until the top is golden and bubbling. Remove from the oven and let rest for 5 minutes before serving, which helps everything set nicely.