Cheesy Mixed Vegetable Casserole
Indulge in the ultimate comfort food with this Cheesy Mixed Vegetable Casserole, a hearty and flavorful dish that's perfect for family dinners or holiday gatherings. Packed with a medley of vibrant vegetables like broccoli, cauliflower, carrots, and peas, this recipe is enveloped in a rich, homemade cheese sauce made with creamy cheddar and Parmesan. Topped with a golden, crispy breadcrumb crust, each bite balances gooey cheesiness with a delightful crunch. Whether you're elevating your weeknight meals or impressing guests, this veggie casserole is easy to prepare, ready in just an hour, and serves as a satisfying side dish or vegetarian main course. Don't miss out on this irresistible, oven-baked delight!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 1 cup Carrots, sliced
- 1 cup Frozen peas
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 2 cups Cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Garlic powder
- 1 cup Breadcrumbs
- 1 tablespoon Olive oil
- as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray and set it aside.
Bring a large pot of salted water to a boil. Add the broccoli, cauliflower, and carrots. Cook for 3-4 minutes, just until the vegetables are tender-crisp. Add the peas in the last 1 minute of cooking. Drain and set the vegetables aside.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Gradually whisk in the milk, ensuring no lumps remain. Cook the mixture for 3-5 minutes, stirring constantly, until it thickens into a creamy sauce.
Remove the saucepan from heat and stir in the shredded cheddar cheese and 1/2 cup of Parmesan cheese. Season with salt, black pepper, and garlic powder. Stir until the cheese is fully melted and the sauce is smooth.
Combine the cooked vegetables and cheese sauce in a large mixing bowl, tossing until the vegetables are evenly coated.
Transfer the vegetable mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with the remaining 1/2 cup of Parmesan cheese and olive oil. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbling.
Let the casserole rest for 5 minutes before serving. Enjoy your cheesy mixed vegetable casserole!
Nutrition Facts
Calories |
2745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 6261 mg | 272% | |
| Total Carbohydrate | 191.2 g | 70% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 57.5 g | ||
| Protein | 138.3 g | 277% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 3370 mg | 259% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2613 mg | 56% | |
*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.
