3 Vegetable Casserole
Elevate your weeknight dinner game with this comforting and creamy 3 Vegetable Casserole, a dish that's as wholesome as it is delicious. Featuring a trio of vibrant broccoli, sweet carrots, and tender cauliflower, this casserole is coated in a velvety homemade cheddar cheese sauce and topped with golden, buttery breadcrumbs for the perfect crunch. Quick to prepare with just a 20-minute prep time, this recipe is an excellent way to incorporate nutritious vegetables into a family-friendly meal. Ideal as a hearty side dish or a stand-alone vegetarian entrée, this baked casserole is finished with a sprinkle of fresh parsley for added freshness and flavor. Simple, satisfying, and oven-baked to perfection, this cheesy vegetable casserole is sure to be a hit at any dinner table.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 cups Carrot slices
- 2 cups Cauliflower florets
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1.5 cups Shredded cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 1 cup Breadcrumbs
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
Bring a large pot of salted water to a boil. Add the broccoli florets, carrot slices, and cauliflower florets to the pot and blanch for 3 to 4 minutes. Drain the vegetables and set them aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
Gradually add the milk to the roux while whisking continuously to prevent lumps. Cook the mixture over medium heat until it thickens and starts to simmer, about 4 to 5 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese, salt, ground black pepper, and garlic powder. Continue stirring until the cheese is fully melted and the sauce is smooth.
Place the blanched vegetables in the prepared casserole dish, spreading them out evenly.
Pour the cheese sauce over the vegetables, ensuring it coats them evenly.
In a small bowl, mix the breadcrumbs with olive oil until they are evenly moistened. Sprinkle the breadcrumb mixture over the top of the casserole.
Bake the casserole in the preheated oven for 20 to 25 minutes, or until the top is golden brown and crispy.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 5530 mg | 240% | |
| Total Carbohydrate | 161.0 g | 59% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 42.5 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2076 mg | 160% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1852 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
