Here’s a simple, comforting vegetable casserole recipe—rich, cheesy, and full of roasted flavor. Perfect as a side or even a main!
Ingredients (serves 4–6)
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups sliced carrots
- 1 red bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt & pepper, to taste
- 1 tsp dried thyme or Italian seasoning
For the creamy sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream (optional for extra richness)
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/4 tsp nutmeg (optional)
For topping:
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375 °F (190 °C). Grease a 9×13-inch baking dish.
- Roast vegetables: Toss broccoli, cauliflower, carrots, bell pepper, and onion with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast 15–20 mins until slightly tender.
- Make sauce:
- Melt butter in a saucepan over medium heat.
- Stir in flour and cook 1–2 mins.
- Gradually whisk in milk and cream until thickened.
- Stir in cheddar cheese and nutmeg; season with salt and pepper.
- Combine: Mix roasted vegetables with the cheese sauce. Transfer to the prepared baking dish.
- Add topping: Combine breadcrumbs, melted butter, and Parmesan. Sprinkle evenly over casserole.
- Bake: 20–25 mins until golden and bubbly.
- Serve warm.
💡 Tips:
- Swap or add vegetables like zucchini, mushrooms, or spinach.
- For a vegan version, use plant-based milk and cheese.
- Leftovers reheat beautifully in the oven or microwave.
If you want, I can also give a quick 15-minute stovetop version that skips roasting but still tastes rich and creamy. Do you want that one too?
