Easy Cheesy Mixed Vegetable Casserole
Dive into comfort food heaven with this *Easy Cheesy Mixed Vegetable Casserole*! This recipe combines the wholesome goodness of broccoli, cauliflower, carrots, and peas with a rich, creamy cheese sauce made from cheddar and Parmesan. Topped with golden, crispy breadcrumbs, this casserole is baked to bubbly perfection, making it the ultimate side dish or even a hearty vegetarian main course. With just 20 minutes of prep and simple ingredients, it’s a fuss-free way to add flavor and nutrition to your table. Perfect for busy weeknights or holiday gatherings, this casserole is sure to please the whole family while showcasing the magic of cheesy baked vegetables.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 1 cup Carrots (sliced)
- 1 cup Frozen peas
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 1.5 cups Cheddar cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 0.5 cups Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Bring a large pot of water to a boil. Add the broccoli, cauliflower, and carrots, and blanch them for 3–4 minutes. Drain well and set aside. If using frozen peas, rinse them under cold water and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes, stirring constantly, until it forms a smooth paste.
Gradually pour in the milk while whisking continuously to prevent lumps. Cook for 3–4 minutes, stirring, until the mixture thickens into a creamy sauce.
Remove the saucepan from heat and stir in 1 cup of shredded cheddar cheese and 1/4 cup of Parmesan cheese until melted and smooth. Add the salt, black pepper, and paprika, and mix well.
In a large mixing bowl, combine the blanched vegetables and frozen peas. Pour the cheese sauce over the vegetables and gently toss to coat evenly.
Transfer the vegetable mixture to the prepared casserole dish, spreading it out in an even layer.
In a small bowl, mix together the breadcrumbs, remaining Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the vegetables.
Top the casserole with the remaining shredded cheddar cheese.
Bake in the preheated oven for 25–30 minutes, or until the topping is golden brown and bubbly.
Allow the casserole to cool slightly before serving. Enjoy your Easy Cheesy Mixed Vegetable Casserole!
Nutrition Facts
Calories |
2094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 6472 mg | 281% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 44.5 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 3213 mg | 247% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2090 mg | 44% | |
*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.
