Green Bean or Vegetable Medley Casserole
Brighten up your dinner table with this hearty and wholesome Green Bean or Vegetable Medley Casserole—a colorful symphony of fresh green beans, crisp carrots, vibrant red bell peppers, and tender broccoli florets, blanketed in a rich, velvety cheddar cheese sauce. Topped with a golden breadcrumb and parmesan crust, this classic baked casserole strikes the perfect balance of creamy indulgence and roasted crunch. Ready in under an hour, it's a family-friendly side dish that pairs beautifully with roast chicken, fish, or even as a vegetarian main course. Perfect for holiday gatherings or weeknight meals, this recipe is a guaranteed crowd-pleaser and a delicious way to enjoy your favorite vegetables.
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Recipe Information
Ingredients
- 500 grams fresh green beans
- 2 medium carrots
- 1 large red bell pepper
- 300 grams broccoli florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1.5 cups cheddar cheese, shredded
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- 2 units garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 cup parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with olive oil or non-stick cooking spray.
Trim the ends off the green beans and cut them in half. Peel and slice the carrots into thin rounds. Chop the red bell pepper into bite-sized pieces. Steam the green beans, carrots, broccoli florets, and red bell pepper for 5-7 minutes until slightly tender but still crisp. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook for 3-4 minutes, stirring frequently, until the mixture thickens slightly.
Remove the saucepan from heat and stir in the cheddar cheese, minced garlic, salt, black pepper, and paprika until the cheese is fully melted and the sauce is smooth.
Combine the steamed vegetables with the cheese sauce in a large mixing bowl, ensuring everything is evenly coated.
Transfer the vegetable mixture into the prepared casserole dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with olive oil and grated parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the casserole is bubbling at the edges.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy your Green Bean and Vegetable Medley Casserole!
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 6219 mg | 270% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 62.7 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2701 mg | 208% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2804 mg | 60% | |
*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.
