Recipe: Cheesy Melt Veggie Casserole

I think this is probably the first time in forever that I have followed a recipe to the letter. This cheesy vegetable side dish is from Barbara’s Bajan Kitchen by Barbara E. Husbands. The only change I made was a minor one: I added a bit of hot pepper sauce to the cheese sauce. Mmmm!

Recipe: Cheese Melt Vegetable Casserole


  • 2 cups sliced carrots
  • 2 cups sliced string (or green beans)
  • 2 tbsp butter
  • 4 tbsp flour
  • 2 cups milk
  • 1.5 cups grated cheese (cheddar)
  • 1 tsp salt
  • 1 tbsp prepared mustard
  • 1 tsp black pepper
  • hot pepper sauce to taste (optional)


  1. Preheat oven to 350 degrees F.
  2. Boil vegetables until cooked and set aside (or you can use any leftover cooked veggies).
  3. Make cheese sauce: in a saucepan, melt butter, stir in flour and add milk, being careful NOT TO BOIL.
  4. Remove from heat and add cheese, salt, mustard, black pepper, and hot pepper sauce if using.
  5. Return to heat and stir well until cheese melts.
  6. Place drained veggies into and oven safe casserole dish and pour cheese sauce over top.
  7. Bake at 350 degrees F for 20 minutes.

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2 Responses to Recipe: Cheesy Melt Veggie Casserole

  1. Sounds yummy…too many cheese calories for me, though.
    How’s the hurricane prediction?


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