Cheesy Baked Vegetable Casserole
A comforting, creamy, and cheesy vegetable casserole loaded with tender vegetables and topped with a golden bubbly cheese crust. Perfect as a side dish or a meatless main course.
Ingredients
Vegetables
2 cups broccoli florets
2 cups cauliflower florets
2 carrots, sliced
1 zucchini, chopped
1 small onion, diced
2 cloves garlic, minced
Sauce
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon Italian seasoning
Cheese & Topping
2 cups shredded cheddar cheese
½ cup grated Parmesan cheese
1 cup breadcrumbs
2 tablespoons melted butter
Optional Additions
Cooked chicken or turkey
Mushrooms
Bell peppers
Spinach
Crushed red pepper flakes for heat
Instructions
- Prepare the Vegetables
Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil.
Add broccoli, cauliflower, and carrots. Cook for 3–4 minutes until slightly tender.
Drain and set aside. - Make the Cheese Sauce
In a saucepan, melt butter over medium heat.
Add flour and whisk for 1 minute.
Slowly pour in milk while whisking continuously.
Cook until thickened, about 3–5 minutes.
Stir in salt, pepper, paprika, and Italian seasoning.
Add 1½ cups cheddar cheese and Parmesan cheese. Stir until melted and smooth. - Assemble the Casserole
Place vegetables, zucchini, onion, and garlic into the baking dish.
Pour cheese sauce over the vegetables and mix gently.
Sprinkle remaining cheddar cheese on top. - Add the Crunchy Topping
In a small bowl, combine breadcrumbs with melted butter.
Sprinkle evenly over the casserole. - Bake
Bake uncovered for 25–30 minutes until hot and bubbly.
Broil for 2–3 minutes for an extra golden top if desired.
Serving Suggestions
Serve with:
Roasted chicken
Grilled steak
Garlic bread
Fresh salad
Tips for Success
Do not overcook the vegetables before baking.
Use freshly shredded cheese for the creamiest texture.
Add a splash of heavy cream for extra richness.
Let casserole rest 5 minutes before serving.
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat in oven at 350°F (175°C) until warmed through.
Nutritional Information (Approx. Per Serving)
Calories: 320
Protein: 14g
Carbohydrates: 20g
Fat: 21g
Fiber: 4g