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Cheesy Vegetable Casserole Recipe

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★★★★★

5 from 61 reviews

A comforting and flavorful Cheesy Vegetable Casserole featuring a medley of tender broccoli, cauliflower, carrots, and optional zucchini and bell peppers, all smothered in a creamy cheddar and mozzarella cheese sauce and topped with crispy buttery breadcrumbs and Parmesan cheese. Perfect as a hearty side dish or a main for vegetarian meals.

Ingredients

Scale

Vegetables

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 cup sliced carrots
  • 1 cup chopped zucchini (optional)
  • 1 cup chopped bell peppers (optional)

Cheese Sauce

  • 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

Topping

  • 1/2 cup breadcrumbs
  • 2 tablespoons melted butter (for topping)
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven: Preheat your oven to 375°F (190°C) and generously grease a 9×13-inch baking dish to prevent sticking.
  2. Prepare vegetables: Blanch or steam the broccoli, cauliflower, and carrots until they are just tender but still retain a slight crunch. If using frozen vegetables, pat them dry thoroughly to avoid excess moisture.
  3. Make the roux: In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour to create a smooth roux, cooking for about 1-2 minutes without browning it.
  4. Create cheese sauce: Gradually whisk in the milk, stirring constantly to prevent lumps. Cook until the sauce thickens and coats the back of a spoon.
  5. Add cheeses and seasoning: Remove the sauce from heat and stir in shredded sharp cheddar cheese, mozzarella, garlic powder, nutmeg, salt, and pepper until the cheese has fully melted and the sauce is smooth.
  6. Assemble casserole: Layer the prepared vegetables evenly in the greased baking dish. Pour the cheese sauce over the vegetables and gently fold to coat everything evenly.
  7. Prepare topping: In a small bowl, combine the breadcrumbs with 2 tablespoons of melted butter, mixing until the crumbs are fully coated.
  8. Add topping and cheese: Sprinkle the buttery breadcrumb mixture evenly over the casserole, then top with grated Parmesan cheese for an extra savory finish.
  9. Bake the casserole: Place the casserole in the preheated oven and bake uncovered for 25 to 30 minutes, or until the top is golden brown and the mixture is bubbling.
  10. Rest and serve: Remove the casserole from the oven and let it rest for 10 minutes before serving to allow the sauce to set slightly for easier portioning.

Notes

  • Optional vegetables like zucchini and bell peppers add extra color and nutrition but can be omitted.
  • To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
  • For a richer flavor, feel free to use half-and-half instead of milk.
  • You can prepare the cheese sauce and vegetables in advance, then assemble and bake just before serving.
  • Use freshly grated cheeses for better melt and flavor compared to pre-shredded varieties.

Keywords: cheesy vegetable casserole, broccoli cauliflower casserole, baked vegetable casserole, vegetarian casserole, cheese sauce casserole

Find it online: https://dailysimplerecipe.com/cheesy-vegetable-casserole-recipe/