Judy Watts Vegetable Casserole
Judy Watts' Vegetable Casserole is a comforting, crowd-pleasing dish that showcases a medley of fresh, vibrant vegetables—broccoli, carrots, and zucchini—blanketed in a rich, creamy cheddar cheese sauce. This baked casserole is elevated with a golden, crispy Parmesan-breadcrumb topping, adding the perfect crunch to every bite. With its combination of wholesome ingredients and indulgent flavors, this recipe strikes a delightful balance between homey and elegant. Ideal as a hearty side dish or a vegetarian main course, it's sure to impress at family dinners, holiday gatherings, or potlucks. Ready in just an hour, this easy-to-follow recipe is a must-try for anyone seeking a flavorful and comforting vegetable bake.
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Recipe Information
Ingredients
- 3 cups Broccoli florets
- 2 cups Carrots, sliced
- 2 cups Zucchini, sliced
- 1 large Yellow onion, diced
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1.5 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Breadcrumbs
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Bring a large pot of salted water to a boil. Blanch the broccoli, carrots, and zucchini for 3-4 minutes until slightly tender. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Sprinkle the flour over the onions and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually pour in the milk, whisking continuously to create a smooth sauce. Cook for 3-4 minutes until the sauce begins to thicken.
Stir in the shredded cheddar cheese, salt, and black pepper. Mix until the cheese is melted and the sauce is creamy. Remove from heat.
In the prepared casserole dish, combine the blanched vegetables and the cheese sauce. Mix until everything is evenly coated.
In a small bowl, mix the breadcrumbs, grated Parmesan, and olive oil until the crumbs are lightly coated.
Sprinkle the breadcrumb 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.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.1 g | 213% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 6464 mg | 281% | |
| Total Carbohydrate | 219.7 g | 80% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 73.8 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2708 mg | 208% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4042 mg | 86% | |
*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.
