Creamy Vegetable Bake
Indulge in the ultimate comfort food with this Creamy Vegetable Bake, a deliciously hearty dish that brings together tender broccoli, cauliflower, and carrots in a luscious homemade cheese sauce. This easy-to-make casserole is finished with a golden, crunchy panko breadcrumb and cheddar topping, creating a delightful contrast of textures. Perfect for weeknight dinners or as a standout side for your favorite main course, this recipe combines fresh vegetables with a creamy, cheesy twist that’s sure to please the whole family. With its simple prep, rich flavor, and crowd-pleasing appeal, this baked veggie casserole makes a nutritious yet indulgent addition to your recipe repertoire.
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Recipe Information
Ingredients
- 300 grams broccoli florets
- 300 grams cauliflower florets
- 2 medium carrots
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 500 ml whole milk
- 100 ml heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons fresh parsley
- 150 grams cheddar cheese, shredded
- 50 grams parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon olive oil
- 50 grams panko breadcrumbs
Instructions
Preheat your oven to 200°C (390°F). Lightly grease a 9x13-inch baking dish with olive oil or butter.
Bring a large pot of salted water to a boil. Add the broccoli florets, cauliflower florets, and sliced carrots. Blanch the vegetables for 3-4 minutes, until just tender. Drain and transfer to the prepared baking dish.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes, until golden and smooth.
Gradually pour in the milk while whisking, ensuring no lumps form. Add the heavy cream and continue to whisk until the sauce thickens, about 4-5 minutes.
Stir in the garlic powder, onion powder, salt, black pepper, and fresh parsley. Remove from heat and stir in two-thirds of the shredded cheddar cheese and all of the parmesan cheese. Mix until melted and smooth.
Pour the creamy cheese sauce evenly over the vegetables in the baking dish, ensuring they are fully coated.
In a small bowl, combine the panko breadcrumbs, remaining cheddar cheese, and a drizzle of olive oil. Mix well, then sprinkle the mixture evenly over the top of the creamy vegetables.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with additional fresh parsley for added color if desired.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 780 mg | 34% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.5 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 423 mg | 33% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 390 mg | 8% | |
*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.
