Cheesy California Veggie Casserole
Dive into comfort food bliss with this Cheesy California Veggie Casserole, a dish that transforms humble vegetables into a creamy, cheesy masterpiece. Packed with vibrant broccoli, cauliflower, and carrots, this casserole is blanketed in a velvety cheddar and Parmesan cheese sauce that’s seasoned to perfection with garlic and black pepper. The crowning glory? A golden, crunchy panko breadcrumb topping that adds irresistible texture and flair. This baked vegetable casserole is easy to prepare, taking just 50 minutes from start to finish, and is perfect for feeding a hungry crowd. Whether you're serving it as a side dish for a holiday feast or a hearty vegetarian main course, this cheesy casserole will quickly become a family favorite.
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Recipe Information
Ingredients
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 2 cups carrots, sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 0.5 cups grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Add the broccoli, cauliflower, and carrots, and blanch them for 3 minutes. Drain and transfer the vegetables to an ice bath to halt cooking, then drain again thoroughly.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until the mixture becomes golden.
Gradually whisk in the milk, ensuring no lumps remain. Cook for another 4–5 minutes, stirring constantly, until the sauce thickens.
Remove the saucepan from heat and stir in 1 1/2 cups of shredded cheddar cheese, all the Parmesan cheese, salt, black pepper, and garlic powder. Mix until smooth and creamy.
Place the blanched vegetables in the prepared baking dish and pour the cheese sauce evenly over them, making sure the vegetables are well-coated.
In a small bowl, combine panko breadcrumbs, the remaining 1/2 cup of shredded cheddar cheese, and olive oil. Mix well, then sprinkle the mixture evenly over the casserole.
Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 10.2 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 509 mg | 39% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 504 mg | 11% | |
*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.
