Americanvegetarianvia groq
Creamy Corn and Medley Casserole with Velvet Crunch
A rich and satisfying casserole filled with sweet corn, colorful medley of vegetables, and topped with a crunchy velvet crust.
⏱35 min🍽6 servings📊medium
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Ingredients
- ●1 (10 oz) bag, thawed medley
- ●1 (16 oz) bag, thawed frozen corn kernels
- ●1 (15 oz) box velvet baking mix
- ●1 cup milk
- ●2 tablespoons melted butter
- ●1 cup, shredded grated cheddar cheese
- ●to taste salt and pepper
- ●1/4 cup, chopped fresh parsley
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Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, sauté the medley and corn until tender.
- 3
In a separate bowl, whisk together the velvet baking mix, milk, and melted butter until smooth.
- 4
Add the grated cheddar cheese to the velvet mixture and stir until combined.
- 5
Pour the velvet mixture over the cooked medley and corn.
- 6
Transfer the mixture to a 9x13 inch baking dish.
- 7
Bake for 25-30 minutes or until the velvet crust is golden brown.
- 8
Sprinkle with chopped parsley and serve hot.