Ingredients:

  • 4 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed
  • 1 cup fresh cauliflower florets, bite-sized
  • 1/2 cup diced onion, sautéed
  • 1/2 tsp garlic powder
  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 sleeve (1.5 oz) Ritz Crackers, crushed
  • 2 tbsp unsalted butter, melted
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the thawed mixed vegetables, cauliflower, sautéed onions, and garlic powder. Toss gently and transfer the mixture into a 9x9 inch baking dish, spreading it into an even layer.
  3. In a saucepan over medium heat, melt 4 tbsp of butter. Whisk in the flour and cook for 1–2 minutes until the mixture smells nutty.
  4. Slowly pour in the milk, whisking constantly to prevent lumps. Simmer until the sauce thickens enough to coat the back of a spoon.
  5. Remove the saucepan from heat and stir in the sharp cheddar, paprika, salt, and pepper until the sauce is smooth and glossy.
  6. Pour the cheese sauce evenly over the vegetables in the baking dish, smoothing it to the edges.
  7. In a small bowl, mix the crushed Ritz crackers, melted butter, and Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
  8. Bake for 30–35 minutes, or until the edges are bubbling and the cracker topping is deep golden brown.