Veggie Casserole


  • Kosher salt
  • black pepper
  • 1 pound spaghetti
  • 4 tablespoons unsalted butter (1/2 stick)
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 1/4 cup cream cheese
  • 1 teaspoon Worcestershire sauce
  • 1 pinch ground nutmeg
  • 2 cups grated Monterey Jack
  • 1 (16-ounce) box frozen broccoli
  • 1 (10-ounce) bag frozen peas


  1. Preheat the broiler.
  2. Bring a large pot of cold water to a boil over high heat and salt it generously.
  3. Add the spaghetti and boil, stirring occasionally, then drain.
  4. Meanwhile, melt the butter in a large Dutch oven or deep stove-top casserole dish over medium heat.
  5. Scatter the flour over the butter and mix with a wooden spoon into a paste. Continue stirring in a figure "8", making sure to get into the corners of the pan, until the paste puffs slightly and lightens in color, about 1 minute.
  6. Remove from heat and gradually whisk the milk into the paste.
  7. Return to medium-high heat and whisk until thickened, then simmer, stirring occasionally until the sauce has the consistency of heavy cream, about 8 to 10 minutes.
  8. Whisk in the cream cheese, Worcestershire sauce, and nutmeg.
  9. Season with salt, pepper.
  10. Reduce heat to low and whisk 1 cup Monterey Jack.
  11. Stir in the broccoli, peas and spaghetti, and heat until warmed through.
  12. Top casserole with the remaining 1 cup cheese; transfer to the broiler, and cook casserole until brown and bubbly.
  13. Cool slightly and serve.