Mixed Vegetable Casserole
Indulge in the comforting flavors of this Mixed Vegetable Casserole, a hearty, cheesy dish that’s perfect for family dinners, holiday gatherings, or meal prepping. This recipe features a vibrant medley of broccoli, cauliflower, carrots, and zucchini, blanched to tender perfection and smothered in a rich, homemade cheese sauce made with sharp cheddar and Parmesan. Topped with a crispy, golden breadcrumb and garlic coating, this casserole strikes the perfect balance of creamy and crunchy textures. Ready in just an hour, this easy vegetable casserole recipe is a crowd-pleasing way to elevate everyday vegetables into a satisfying side dish or vegetarian main course. With its blend of fresh, wholesome ingredients and indulgent flavors, it’s sure to become a favorite in your recipe collection!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 1.5 cups Carrots, sliced
- 1.5 cups Zucchini, diced
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1.5 cups Cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 cup Breadcrumbs
- 2 tablespoons Olive oil
- 0.25 teaspoon Garlic powder
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a thin layer of butter or cooking spray and set aside.
Bring a large pot of salted water to a boil. Add the broccoli, cauliflower, carrots, and zucchini, and blanch them for 4-5 minutes until just tender. Drain the vegetables and set them aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for 1-2 minutes to form a roux.
Gradually pour in the milk while whisking to create a smooth, creamy sauce. Cook the mixture for 3-4 minutes, stirring frequently, until it thickens.
Reduce the heat to low and stir in the cheddar cheese and Parmesan cheese until melted. Add the salt, black pepper, and paprika, stirring until combined.
Place the blanched vegetables in the prepared casserole dish and pour the cheese sauce evenly over the vegetables, ensuring everything is coated.
In a small bowl, mix the breadcrumbs, olive oil, and garlic powder. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake the casserole in the preheated oven for 25-30 minutes until the top is golden brown and the edges are bubbling.
Let the casserole rest for 5-10 minutes before serving. Serve warm as a side or main dish and enjoy!
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 10.4 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 431 mg | 33% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 594 mg | 13% | |
*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.
