Swiss Vegetables
Indulge in the creamy comfort of Swiss Vegetables, a hearty vegetable casserole that’s as wholesome as it is irresistible. This recipe features a medley of broccoli, cauliflower, and carrots, coated in a luscious, homemade Swiss cheese sauce enriched with Parmesan for extra depth. Topped with golden, crispy breadcrumbs for the perfect contrast, this dish is baked to bubbly perfection in just 30 minutes. Perfect as a side dish or a vegetarian main, this Swiss Vegetable bake brings together vibrant veggies and rich flavors for a dish that’s as satisfying as it is simple to prepare. With its creamy texture, cheesy goodness, and irresistible crunch, it’s bound to be a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup carrots, sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 0.5 cups heavy cream
- 1 cup Swiss cheese, shredded
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoons garlic powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups breadcrumbs
- 1 tablespoon 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 water to a boil. Add the broccoli, cauliflower, and carrots. Cook for 3–4 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 1–2 minutes to remove the raw flour taste.
Gradually whisk in the milk and heavy cream. Cook, stirring constantly, until the mixture thickens and begins to bubble.
Remove the saucepan from heat and stir in the Swiss cheese, Parmesan cheese, garlic powder, salt, and black pepper, mixing until the cheese is fully melted and the sauce is smooth.
Place the cooked vegetables in the prepared casserole dish and pour the cheese sauce evenly over them. Gently stir to coat all the vegetables.
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 20–25 minutes, or until the topping is golden brown and the cheese sauce is bubbling.
Remove from the oven and let the casserole rest for 5 minutes before serving. Enjoy your creamy Swiss Vegetables!
Nutrition Facts
Calories |
1907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 4259 mg | 185% | |
| Total Carbohydrate | 119.6 g | 43% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 39.5 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1932 mg | 149% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2120 mg | 45% | |
*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.
