Here’s a hearty and versatile Vegetable Casserole—creamy, cheesy, and packed with wholesome veggies. 🥦🥕🧀
Cheesy Vegetable Casserole
Ingredients (serves 4–6)
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 2 medium carrots, sliced
- 1 cup bell peppers, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked corn or peas (optional)
- 1 1/2 cups shredded cheddar or mozzarella cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika or nutmeg (optional)
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Preheat Oven:
375°F (190°C). Grease a 9×13-inch baking dish. - Cook Vegetables:
Steam or blanch broccoli, cauliflower, and carrots until just tender. Set aside. - Make Cream Sauce:
- In a saucepan, melt butter over medium heat.
- Stir in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in milk, salt, pepper, and paprika/nutmeg. Cook until slightly thickened (~3–5 minutes).
- Stir in 1 cup shredded cheese until melted and smooth.
- Combine:
In a large bowl, mix cooked vegetables, onion, garlic, and cream sauce. Pour into the prepared baking dish. - Add Topping (Optional):
Sprinkle remaining cheese and breadcrumbs on top for a golden, crunchy layer. - Bake:
Bake 25–30 minutes until bubbly and the top is golden brown. - Serve:
Let cool slightly before serving. Perfect as a side or main with rice, bread, or roasted meat.
💡 Tips:
- Swap veggies seasonally—zucchini, mushrooms, or spinach work well.
- For extra richness, add a spoonful of cream cheese to the sauce.
- Make ahead: Assemble casserole, cover, and refrigerate for up to 24 hours before baking.
If you want, I can also give a slow cooker vegetable casserole version that’s hands-off and super creamy—perfect for busy days. Do you want me to do that?
