A B C Vegetable Casserole
Delight your taste buds with the "A B C Vegetable Casserole," a vibrant medley of asparagus, broccoli, and cauliflower baked to perfection in a creamy, cheesy sauce. This elegant yet comforting dish features tender, blanched vegetables generously coated in a velvety cheese blend made with cheddar, Parmesan, and heavy cream, all topped with golden, buttery breadcrumbs for a satisfying crunch. Perfect for busy weeknights or entertaining guests, this casserole is easy to prepare with just 20 minutes of hands-on prep and is baked to bubbly perfection in under an hour. Packed with nutritious vegetables and bursting with flavor, it serves as a hearty side dish or a centerpiece for vegetarian meals. Elevate your dinner table with this irresistible recipe that's the ultimate combination of healthy and indulgent!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups asparagus, trimmed and cut into 2-inch pieces
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Blanch the asparagus, broccoli, and cauliflower separately for 2-3 minutes each, then transfer them to an ice bath to stop the cooking process. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Pour in the heavy cream and simmer gently for 2-3 minutes, stirring occasionally. Add the shredded cheddar cheese, grated Parmesan cheese, salt, and black pepper. Stir until the cheese melts and the sauce is smooth.
In a large mixing bowl, combine the blanched vegetables with the cheese sauce, ensuring everything is evenly coated.
Lightly grease a 9x13-inch casserole dish and spread the vegetable mixture evenly inside.
In a small bowl, mix the breadcrumbs with the melted butter until well combined. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let the casserole cool for 5 minutes before serving. Enjoy your A B C Vegetable Casserole!
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.0 g | 235% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 4818 mg | 209% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 15.8 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1505 mg | 116% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1300 mg | 28% | |
*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.
