Cheesy Vegetable Casserole Recipe
This Cheesy Vegetable Casserole is a comforting, creamy, and delicious dish packed with a variety of vegetables, smothered in a rich cheese sauce, and baked to perfection. It’s the perfect side dish for family dinners, holiday feasts, or even a hearty vegetarian main course. The combination of tender vegetables, a creamy cheese sauce, and a crispy golden topping makes it an irresistible crowd-pleaser.
Time Breakdown
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: ~40 minutes
Ingredients
For the Casserole:
2 cups broccoli florets
2 cups cauliflower florets
1 cup carrots, sliced
1 cup zucchini, diced
1 cup mushrooms, sliced (optional)
½ cup red bell pepper, chopped
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon Italian seasoning
For the Cheese Sauce:
2 tablespoons all-purpose flour
1 ½ cups milk (whole, 2%, or plant-based)
1 teaspoon Dijon mustard (for depth of flavor)
½ teaspoon garlic powder
½ teaspoon onion powder
1 ½ cups shredded cheddar cheese (or a mix of cheddar, mozzarella, and Parmesan)
¼ cup cream cheese (optional, for extra creaminess)
For the Topping:
½ cup panko breadcrumbs (or crushed crackers)
2 tablespoons Parmesan cheese, grated
1 tablespoon olive oil
Instructions
Step 1: Preheat and Prepare Vegetables
1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Steam or blanch the broccoli, cauliflower, carrots, and zucchini for 3-5 minutes until slightly tender. Drain and set aside.
Step 2: Saute Aromatics
1. In a large pan, heat olive oil or butter over medium heat.
2. Add garlic, mushrooms, and bell peppers, cooking for about 3-4 minutes until softened.
3. Season with salt, black pepper, and Italian seasoning.
Step 3: Make the Cheese Sauce
1. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
2. Gradually whisk in milk, cooking until thickened (about 3-5 minutes).
3. Stir in Dijon mustard, garlic powder, onion powder, cream cheese (if using), and shredded cheese. Mix until smooth and creamy.
Step 4: Assemble the Casserole
1. In a large mixing bowl, toss the cooked vegetables with the cheese sauce.
2. Transfer the mixture to the prepared baking dish and spread evenly.
Step 5: Add Topping and Bake
1. In a small bowl, mix panko breadcrumbs, Parmesan cheese.
2. Sprinkle over the casserole.
3. Bake uncovered for 20-25 minutes, until golden brown and bubbly.
Step 6: Serve
1. Let the casserole cool for 5 minutes before serving.
2. Garnish with fresh parsley or chives, if desired.
Notes
Make it Vegan: Use plant-based milk, vegan cheese, and a dairy-free butter substitute.
Gluten-Free Option: Replace flour with cornstarch (use half the amount) and use gluten-free breadcrumbs.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Freeze unbaked casserole for up to 3 months. Bake from frozen at 350°F for 40-45 minutes.
Serving Ideas: Great as a side dish with grilled chicken, roasted turkey, or as a standalone vegetarian main.
Questions & Answers
Q: Can I use frozen vegetables instead of fresh?
A: Yes! Use frozen broccoli, cauliflower, and carrots, but thaw and drain them well before using.
Q: What’s the best cheese for this casserole?
A: Sharp cheddar adds the best flavor, but you can mix in mozzarella, Gouda, or Swiss for variety.
Q: Can I add protein to this dish?
A: Absolutely! Add shredded rotisserie chicken, diced ham, or crumbled cooked sausage for extra protein.
Q: How do I prevent the casserole from being watery?
A: Blanch or steam vegetables instead of boiling them, and drain any excess moisture before mixing.
Q: Can I make this ahead of time?
A: Yes! Assemble the casserole and store it in the fridge for up to 24 hours before baking.
Nutritional Information
Calories: ~280
Protein: ~12g
Carbohydrates: ~20g
Fiber: ~4g
Fats: ~18g
Saturated Fat: ~9g
Sodium: ~450mg
Sugar: ~6g