Name: Cheesy Vegetable Casserole Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups broccoli florets; 2 cups cauliflower florets; 1 cup sliced carrots; 1 cup chopped zucchini (optional); 1 cup chopped bell peppers (optional); 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; 2 cups shredded sharp cheddar cheese; 1/2 cup shredded mozzarella cheese; 1/2 teaspoon garlic powder; 1/4 teaspoon nutmeg; Salt and pepper to taste; 1/2 cup breadcrumbs; 2 tablespoons melted butter (for topping); 1/4 cup grated Parmesan cheese

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Introduction

This Cheesy Vegetable Casserole is a comforting and flavorful dish that combines tender vegetables with a rich, cheesy sauce. Perfect as a hearty side or a vegetarian main, it’s easy to prepare and bakes to golden perfection.

The image shows a thick, square slice of layered vegetable casserole on a white plate with a white marbled surface underneath. The casserole has four visible layers: the bottom layer is light yellow with small bits of corn and carrot, the second layer is creamy white melted cheese with a smooth texture, the third layer is dark green broccoli with a slightly grainy texture mixed with more cheese, and the top layer is a golden brown melted cheese crust with some herbs sprinkled on top. The edges of the dish are slightly browned and crispy, and the casserole looks rich and cheesy. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups broccoli florets
2 cups cauliflower florets
1 cup sliced carrots
1 cup chopped zucchini (optional)
1 cup chopped bell peppers (optional)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg
Salt and pepper to taste
1/2 cup breadcrumbs
2 tablespoons melted butter (for topping)

Instructions

Step 1: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Step 2: Blanch or steam the broccoli, cauliflower, and carrots until just tender. If using frozen vegetables, pat them dry to remove excess moisture.
Step 3: In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour to form a smooth roux and cook for about 1 minute.
Step 4: Gradually add the milk while whisking constantly until the sauce thickens and is smooth.
Step 5: Remove the saucepan from heat and stir in cheddar, mozzarella, garlic powder, nutmeg, salt, and pepper until the cheese melts and the sauce is creamy.
Step 6: Layer the vegetables evenly in the prepared baking dish. If using zucchini and bell peppers, add them now.
Step 7: Pour the cheese sauce over the vegetables and gently fold to coat them thoroughly.
Step 8: In a small bowl, mix the breadcrumbs with 2 tablespoons of melted butter, then sprinkle evenly over the casserole.
Step 9: Sprinkle the grated Parmesan cheese on top of the breadcrumbs.
Step 10: Bake uncovered for 25–30 minutes, or until the casserole is bubbly and the topping is golden brown.
Step 11: Let the casserole rest for 10 minutes before serving to allow it to set.

Tips & Variations

For added flavor, try mixing in cooked bacon bits or sautéed mushrooms before baking.
Use whole milk or a mix of milk and cream for a richer cheese sauce.
Substitute the breadcrumbs with crushed crackers or panko for a different texture.
To make it gluten-free, use a gluten-free flour blend and gluten-free breadcrumbs.

Storage

Store any leftover casserole covered in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through, about 15-20 minutes. Avoid microwaving to keep the topping crispy.

How to Serve

A close-up of a three-layered vegetable lasagna on a white plate with green herbs sprinkled on top and around the edges. The top layer is golden brown with melted cheese and small green herb pieces scattered across it. Below is a thick middle layer showing a mix of broccoli, corn, and diced orange carrots covered with melted cheese, creating a creamy texture. The bottom layer has the same vegetables with cheese, all packed tightly and visible through the slightly melted sheets. The background surface is white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this casserole?

Yes, frozen vegetables work well. Just make sure to thaw and pat them dry to prevent excess moisture from making the casserole watery.

Can I prepare this casserole in advance?

Absolutely. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if refrigerated beforehand.