Chef's Market Veggie Casserole Ripoff Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option.

Preheat the oven to 350°F.

Melt butter in a skillet.

Add mushrooms and onions to the skillet and sauté for about 8 minutes.

Add minced garlic and sauté for an additional 2 minutes.

Season with salt and black pepper.

Add flour and mix it in.

Pour in heavy whipping cream and vegetable broth, bring to a boil for about 1 minute.

Add mayonnaise, sour cream, and cheddar cheese to the mixture.

Incorporate the Birdseye Normandy blend frozen vegetables into the mixture.

Transfer the mixture to a baking dish and level it out.

Melt more butter and mix it with pork rinds to create a topping.

Spread the pork rind mixture over the top of the casserole.

Bake for 30 minutes at 350°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens