Week #37 Baked Veg or Veg AuGratin

We have 2 winners this week!!Priya Anandprasad and Smita Sundar! You got it right! Its one of my hubby's fav dishes. When we make it at home, its surely healthier as I am sure I use just half the butter and cheese.

Ingredients
Veggies- 2 cups cut into bite size pieces ( onions,carrots,potatoes,green beans and cauliflower)
garlic- minced 1 tablespoon
Butter- 3.5 tablespoons
Flour- 2 tablespoons
Milk- 3 cups
Cooked pasta- 2 cups( Macaroni,penne,rigatoni)
Dried oregano,thyme- 1 teaspoon each
Cheese- 1 cup or as needed
Panko breadcrumbs- 1 cup or as needed
salt and pepper as needed

Method:
Preheat Oven to 450 degrees F.
Add 1 tablespoon butter in heated wok and saute the veggies and garlic in butter and reduce heat. Close the pan and let the veggies team and cook. Keep it aside. In the same wok add remaining butter and flour. We are creating a roux for the white sauce. Fr the flour on low heat for 3-4 minute until it starts to slightly brown. It will be all crumbly. Now add milk slowly and use a whisk vigorously to combine them all. Completely add the milk and add oregano and thyme and salt and pepper as needed. Make sure to not overdo the salt as there is salt in the cheese you will add later. Once this mixture comes to a boil, it will start to thicken. Switch off and keep aside.The white sauce is now ready. Now to assemble the dish.
Take a casserole dish and slightly rub with butter. Add some white sauce in the bottom, then fill with pasta, then veggies and sprinkle some cheese. Repeat this until the top finishign with cheese and then combine breadcrums with some oil or butter and salt and pepper. Spread the breadcrumbs on the top throughout and put in oven for 15 minute or until the top if browned. Serve with a side salad. Enjoy!