Cheesy Vegetable Casserole
Indulge in the ultimate comfort food with this Cheesy Vegetable Casserole, a vibrant medley of fresh broccoli, carrots, cauliflower, and zucchini baked to perfection with a creamy, homemade three-cheese sauce. Featuring a rich blend of cheddar, mozzarella, and Parmesan cheeses, this hearty casserole is seasoned with garlic, Italian herbs, and a crispy breadcrumb topping for extra texture. Perfect for a family dinner or a potluck favorite, it’s a delicious way to enjoy wholesome vegetables wrapped in a golden, bubbling cheese blanket. Ready in under an hour, this easy-to-make casserole is sure to become a go-to recipe for cozy, crowd-pleasing meals!
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Recipe Information
Ingredients
- 3 cups broccoli florets
- 2 cups carrots, sliced thinly
- 2 cups cauliflower florets
- 2 cups zucchini, thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 0.5 cups breadcrumbs, optional
- 1 spray olive oil spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
Bring a large pot of water to boil. Add the broccoli, carrots, and cauliflower florets, and blanch them for 2-3 minutes until slightly tender. Drain and set the vegetables aside.
In a large skillet over medium heat, melt the butter. Whisk in the flour to form a roux and cook for 1-2 minutes until golden brown and fragrant.
Gradually pour in the milk while whisking continuously to prevent lumps. Cook the mixture for 3-4 minutes until it thickens into a creamy sauce.
Add the shredded cheddar cheese, mozzarella cheese, and Parmesan cheese to the sauce, stirring until melted and smooth. Season with salt, black pepper, garlic powder, and Italian seasoning.
Layer the blanched vegetables and zucchini slices in the prepared casserole dish.
Pour the cheese sauce evenly over the vegetables, ensuring everything is coated.
If desired, sprinkle breadcrumbs on top for a crispy topping. Lightly spray with olive oil to help the breadcrumbs brown while baking.
Bake the casserole in the preheated oven for 25-30 minutes or until bubbly and golden on top.
Let the casserole cool for 5 minutes before serving. Enjoy your cheesy vegetable casserole with your favorite side dishes or as a hearty stand-alone meal.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 11.5 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 647 mg | 50% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 668 mg | 14% | |
*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.
