Cheesy Garden Casserole
Packed with vibrant vegetables and smothered in a rich, creamy cheese sauce, this Cheesy Garden Casserole is the ultimate comfort food with a fresh twist. Featuring a medley of tender broccoli, cauliflower, zucchini, and carrot, combined with the savory goodness of sharp cheddar and Parmesan cheeses, this dish brings together flavor and nutrition in every bite. A golden, crispy panko breadcrumb topping adds a satisfying crunch, making it a crowd-pleaser for family dinners, potlucks, or holiday gatherings. Ready in under an hour, this baked vegetable casserole is as easy to prepare as it is delicious. Perfect for vegetarians and anyone who loves hearty, cheesy casseroles, this recipe is the ideal way to showcase garden-fresh veggies in a satisfying, oven-baked dish.
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Recipe Information
Ingredients
- 3 cups broccoli florets
- 2 cups cauliflower florets
- 1 medium zucchini
- 1 large carrot
- 1 medium yellow onion
- 3 cloves garlic cloves
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 0.5 cups grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes
- 0.75 cups panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or olive oil.
Bring a pot of salted water to a boil. Blanch the broccoli and cauliflower florets for 2 minutes, then transfer them to an ice water bath to stop cooking. Drain and set aside.
Cut the zucchini and carrot into thin slices, and finely dice the onion and garlic.
In a large skillet, heat the unsalted butter over medium heat. Add the onion and garlic, sautéing until softened, about 3-4 minutes.
Sprinkle the flour into the skillet and stir to combine with the onions and garlic, cooking for 1 minute to remove any raw flour taste.
Gradually whisk in the milk until smooth. Continue to cook, stirring frequently, until the mixture thickens into a creamy consistency, about 5 minutes.
Add the shredded cheddar cheese and Parmesan cheese to the sauce. Stir until melted and smooth. Season with salt, black pepper, and red pepper flakes.
In a large mixing bowl, combine the blanched broccoli and cauliflower, zucchini, carrot, and the cheese sauce. Mix until the vegetables are evenly coated.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle the breadcrumbs evenly over the casserole.
Bake the casserole 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 cool for 5 minutes before serving.
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 86.0 g | 430% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 6999 mg | 304% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 54.7 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2960 mg | 228% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2252 mg | 48% | |
*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.
