Deep Dish Pea and Vegetable Casserole

Ingredients

• 1 cup chopped cauliflower
• 1 cup sliced carrots
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pound frozen peas, thawed
• 1 onion, chopped
• 1 cup green beans
• 1/2 cup chopped green bell pepper
• 1 tablespoon chopped garlic
• 2 cups shredded Cheddar cheese, divided

Directions

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and carrots, cover, and steam until tender, 4 to 6 minutes. Drain and set aside.

Preheat oven to 350 degrees F (175 degrees C).

Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into butter to make a smooth mixture; cook for 1 minute. Stir milk, sugar, salt, and black pepper into the flour mixture; continue cooking and stirring until the sauce thickens, 2 to 3 minutes. Fold cauliflower, carrots, peas, onion, green beans, green bell pepper, and garlic into the sauce to coat. Mix 1 cup Cheddar cheese into the vegetable mixture. Transfer the mixture to a 2 1/2-quart casserole dish. Sprinkle remaining Cheddar cheese over the dish.

Bake in preheated oven until top is golden and cheese is bubbly, about 30 minute.