Creamy Vegetable Casserole
Indulge in comfort food at its finest with this Creamy Vegetable Casserole, a rich and satisfying dish that’s perfect for cozy family dinners or special occasions. This recipe brings together tender broccoli, cauliflower, carrots, and sweet peas, all smothered in a luscious homemade cheese sauce made with sharp cheddar and Parmesan. A crispy, golden breadcrumb topping adds the perfect finishing touch, creating a delightful contrast to the creamy interior. Ready in under an hour, this casserole is easy to prepare with a blend of classic techniques like blanching vegetables and crafting a velvety roux. Packed with flavor and wholesome ingredients, this crowd-pleaser is a great way to bring more vegetables to the table while still indulging in pure, cheesy bliss. Simply pair it with a crusty loaf of bread or a light salad for a complete, satisfying meal.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 4 cups cauliflower florets
- 2 cups carrots, sliced
- 1 cup frozen peas
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 cup vegetable broth
- 2 cups sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups breadcrumbs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Blanch the broccoli, cauliflower, and carrots for 3-4 minutes until slightly tender. Drain and set aside, then mix in the frozen peas.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden to form a roux.
Gradually whisk in the milk and vegetable broth. Cook, stirring constantly, until the mixture thickens, about 4-5 minutes.
Stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Continue stirring until the cheese is fully melted and the sauce is creamy.
Layer the blanched vegetables evenly in the prepared baking dish. Pour the cheese sauce over the vegetables, spreading it evenly with a spatula.
In a small bowl, combine the breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
Let the casserole cool slightly (about 5 minutes) before serving.
Nutrition Facts
Calories |
3477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.2 g | 250% | |
| Saturated Fat | 104.9 g | 524% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 9038 mg | 393% | |
| Total Carbohydrate | 307.5 g | 112% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 83.4 g | ||
| Protein | 169.8 g | 340% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3703 mg | 285% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4760 mg | 101% | |
*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.
