Vegetable Casserole

Instructions

1. Place a rack in the center of the oven and preheat the oven to 350°F. Coat an 8x8-inch baking dish with nonstick spray.
2. Melt the butter in a large skillet over medium heat. Add the onion, salt, and pepper and cook, stirring regularly, until softened, about 6 minutes. Add the garlic and frozen vegetables and cook for 2 to 3 minutes, until starting to soften.
3. Sprinkle the flour over the vegetable mixture and cook, stirring, until toasty golden, and dry, about 1 minute.
4. While stirring, slowly pour in the broth, breaking up any clumps of flour and scraping browned bits off the bottom of the pan.
5. Increase the heat to a simmer. Let simmer 1 minute, then turn off the heat. Stir in the milk and 1 cup of cheese.
6. Transfer the mixture to the prepared baking dish.
7. Make the topping: In a small bowl, melt the butter. Stir in the panko and salt. Sprinkle the topping and the remaining ¼ cup cheese over the casserole.
8. Bake for 15 to 20 minutes, until the top is golden-brown. Let cool for at least 5 minutes before serving.