Ingredients
The following ingredients have 4 Servings
- 1 bag (1.5-2 pounds) mini potatoes or 3 large potatoes, cubed (about 2 cups)
- 2-3 large carrots, large, sliced or 1 1/2 cups baby carrots
- 1 1/2 cups green beans, fresh, cut
- 1 medium sliced onion or scallions - or 5 cut in half
- 1/4 cup olive oil
- 1 tblsp thyme, dried
- 1 tsp salt
- 1 tsp pepper
- 1 cup cream
- 1 cup vegetable or chicken broth
- 2 large eggs
- 1 cup cheese, shredded
- 1/2 cup parmesan cheese grated
- 1/2 cup crispy fried onions, more or less to taste
- 1 1/2 cps cheese, shredded, more or less to taste
Instruction
- Preheat oven to 400 degrees. Toss vegetables, olive oil, thyme, salt, and pepper in a baking dish. Whisk together cream, broth, egg, and cheeses into a bowl. Pour over vegetables and stir everything together. Use a spatula to press vegetables further into liquid. Bake for 60 minutes. Sprinkle crispy fried onions and then shredded cheese on top. Bake for 15 more minutes or until cheese is melted and vegetables are tender.
- *I have used 2% milk before and this casserole still tasted great, there was just more liquid
