Ingredients:
For the Vegetables:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced zucchini (optional)
- 1 cup frozen peas (optional)
- Salt and pepper to taste
For the Cream Sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups milk (or half-and-half for extra creaminess)
- 1/2 cup heavy cream (optional)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
For the Topping:
- 1 1/2 cups shredded cheese (cheddar, mozzarella, or a mix)
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (optional, for added crunch)
Instructions:
- Prepare the Vegetables:
- Preheat your oven to 375°F (190°C).
- Lightly steam the broccoli, cauliflower, and carrots for about 5–7 minutes, or until just tender. Set aside.
- Make the Cream Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1–2 minutes to make a roux.
- Gradually add the milk, whisking to avoid lumps. Add the heavy cream (if using) and cook until the sauce thickens, about 3–4 minutes.
- Stir in garlic powder, onion powder, paprika, salt, and pepper. Remove from heat.
- Assemble the Casserole:
- Grease a large casserole dish and arrange the steamed vegetables evenly in the dish.
- Pour the cream sauce over the vegetables, making sure they are evenly coated.
- Add the Cheese Topping:
- Sprinkle the shredded cheese and Parmesan evenly over the vegetables.
- If desired, sprinkle breadcrumbs on top for added crunch.
- Bake:
- Place the casserole in the preheated oven and bake for 20–25 minutes, or until the cheese is melted, bubbly, and golden brown.
- Serve:
- Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley or chives if desired.
This Vegetable Casserole with Cheese and Cream Sauce is creamy, cheesy, and packed with nutritious vegetables—perfect as a side dish or a hearty main course!