Cheesy Mixed Vegetable Bake
Indulge in the ultimate comfort food with this Cheesy Mixed Vegetable Bake—a hearty, flavor-packed casserole that's perfect for weeknight dinners or holiday gatherings. Featuring a colorful medley of cauliflower, broccoli, carrots, and green beans, this recipe brings together crisp-tender vegetables coated in a rich, creamy cheese sauce made with cheddar and Parmesan. Topped with a golden breadcrumb crust that’s irresistibly crunchy, every bite is a delightful mix of textures and flavors. Easy to prepare with just 15 minutes of prep time, this crowd-pleasing dish makes six generous servings and pairs beautifully with roasted meats or a fresh green salad. Whether you're looking for a satisfying vegetarian main or an indulgent side, this cheesy vegetable bake is bound to become a family favorite.
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Recipe Information
Ingredients
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 cup carrots, sliced
- 1 cup green beans, trimmed and cut
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1.5 cups shredded cheddar cheese
- 0.5 cups grated Parmesan cheese
- 0.5 cups bread crumbs
- 1 tablespoon olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a pot of salted water to a boil. Add the cauliflower, broccoli, carrots, and green beans. Blanch the vegetables for 3-4 minutes until slightly tender but still crisp. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Gradually whisk in the milk, ensuring there are no lumps. Continue cooking the sauce, stirring constantly, until it thickens (about 3-4 minutes).
Reduce the heat to low and stir in 1 cup of shredded cheddar cheese, the Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until the cheese has melted and the sauce is smooth.
In a large mixing bowl, combine the blanched vegetables with the cheese sauce. Mix until all the vegetables are evenly coated.
Pour the vegetable mixture into the prepared baking dish. Spread it out evenly with a spatula.
In a small bowl, mix together the bread crumbs, remaining 0.5 cups of shredded cheddar cheese, and olive oil. Sprinkle this mixture evenly over the top of the vegetables.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Let the dish cool for 5 minutes before serving. Enjoy your Cheesy Mixed Vegetable Bake!
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 4791 mg | 208% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 48.9 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2584 mg | 199% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2303 mg | 49% | |
*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.
