Cheesy Vegetables
Indulge in the ultimate comfort food with this Cheesy Vegetables recipe, a rich and satisfying dish that combines crisp-tender broccoli, cauliflower, and carrots with a luscious homemade cheddar and Parmesan cheese sauce. Perfectly topped with golden, crunchy panko breadcrumbs, this baked vegetable casserole is an irresistible mix of creamy and crunchy textures. Ready in under an hour, it’s a versatile recipe that works wonderfully as a hearty side dish or a standalone vegetarian meal. With simple ingredients like fresh vegetables, a smooth roux-based cheese sauce, and a touch of garlic for added flavor, this dish brings wholesome and cheesy goodness to your table. Perfect for weeknight dinners or holiday gatherings, this recipe is sure to please even the pickiest eaters!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 medium carrots
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1.5 cups shredded cheddar cheese
- 0.5 cups Parmesan cheese, grated
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- 0.5 cups panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Prepare the vegetables: Wash the broccoli and cauliflower, and cut them into small florets. Peel and slice the carrots into thin rounds.
Bring a large pot of salted water to a boil. Add the broccoli, cauliflower, and carrots, and blanch them for 3-4 minutes. Drain the vegetables and set them aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually add the milk to the roux, whisking continuously to avoid lumps. Continue cooking until the sauce thickens, about 4-5 minutes.
Stir in the shredded cheddar cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the blanched vegetables with the cheese sauce. Stir until all the vegetables are evenly coated.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs and olive oil together. Sprinkle the breadcrumbs evenly over the cheesy vegetable mixture.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese sauce is bubbling.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy your Cheesy Vegetables as a delicious side dish or standalone meal!
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 358 mg | 120% | |
| Sodium | 4706 mg | 205% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 38.2 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2470 mg | 190% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1896 mg | 40% | |
*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.
