Cheesy Vegetable Casserole – Creamy, Cozy, and Delicious
This Cheesy Vegetable Casserole is the ultimate comfort food—creamy, melty, and packed with hearty vegetables. It’s perfect as a side dish or a meatless main, with a crispy breadcrumb topping and flavorful cheese sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Blanch or steam broccoli, cauliflower, and carrots until just tender. Pat dry if using frozen vegetables.
3. In a saucepan, melt 2 tablespoons of butter and whisk in flour to form a roux.
4. Gradually add milk, whisking constantly until thickened.
5. Remove from heat and stir in cheddar, mozzarella, garlic powder, nutmeg, salt, and pepper until melted and smooth.
6. Layer the vegetables in the baking dish evenly.
7. Pour cheese sauce over vegetables and gently fold to coat.
8. In a bowl, mix breadcrumbs with 2 tablespoons of melted butter and sprinkle over the casserole.
9. Top with Parmesan cheese.
10. Bake uncovered for 25–30 minutes, or until bubbly and golden brown.
11. Let rest for 10 minutes before serving.
Notes
Prep ahead and refrigerate up to 2 days before baking. For freezing, assemble without topping and bake after thawing. Try variations like adding chicken, swapping cheeses, or using gluten-free ingredients.
Find it online: https://cookingwithramsay.com/cheesy-vegetable-casserole/