California Vegetable Casserole
Brighten up your dinner table with this irresistible California Vegetable Casserole, a hearty medley of fresh broccoli, cauliflower, and carrots enveloped in a creamy, savory cheddar cheese sauce. Topped with a crispy, golden breadcrumb and Parmesan crust, this baked casserole is a delightful balance of rich flavor and wholesome vegetables. Perfect as a comforting side dish or a vegetarian main, this recipe combines simple ingredients with classic techniques like blanching and roux-making for a dish that’s both easy and elegant. Ready in under an hour and serving six, it’s an ideal choice for weeknight dinners or holiday gatherings. Experience a satisfying crunch with every bite of this crowd-pleasing casserole that brings California-inspired freshness to your kitchen!
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Recipe Information
Ingredients
- 3 cups Broccoli florets
- 3 cups Cauliflower florets
- 2 cups Carrots, thinly sliced
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 1 cup Italian-style breadcrumbs
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Blanch the broccoli, cauliflower, and carrots for 3-4 minutes until slightly tender. Drain and transfer to a bowl of ice water to halt cooking, then drain again and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly whisk in the milk, stirring constantly, and cook until the mixture thickens, about 5-7 minutes.
Stir in the cheddar cheese until melted and smooth. Season the cheese sauce with salt, black pepper, and garlic powder.
Place the blanched vegetables into the prepared baking dish and pour the cheese sauce evenly over them.
In a small bowl, mix together the breadcrumbs, Parmesan cheese, and olive oil until evenly combined.
Sprinkle the breadcrumb mixture on top of the cheesy vegetables.
Bake the casserole in the preheated oven for 25-30 minutes or until bubbling and the topping is golden brown.
Remove from the oven and allow to cool slightly before serving. Enjoy your California Vegetable Casserole!
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.8 g | 233% | |
| Saturated Fat | 100.4 g | 502% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 6006 mg | 261% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 52.9 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 2974 mg | 229% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2526 mg | 54% | |
*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.
