Vegetable Medley Casserole
Bursting with vibrant flavors and wholesome ingredients, this Vegetable Medley Casserole is the perfect comforting dish to showcase seasonal veggies. This recipe combines tender broccoli, cauliflower, carrots, zucchini, and red bell peppers, all brought together with a rich homemade cheese sauce made from sharp cheddar and Parmesan. A golden topping of seasoned breadcrumbs adds the perfect crunch, while Italian herbs infuse every bite with savory goodness. Quick to prepare and baked to bubbling perfection in just 40 minutes, this dish is ideal for weeknight dinners or as a standout side for special occasions. Not only is it packed with nutrients, but it’s also a great vegetarian option that’s sure to satisfy. Its irresistible combination of creamy, cheesy, and crispy textures makes it a go-to casserole the whole family will love!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1.5 cups carrots (sliced)
- 1 cup zucchini (diced)
- 1 cup red bell pepper (chopped)
- 1 onion (diced)
- 2 garlic cloves (minced)
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup bread crumbs
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the broccoli, cauliflower, and carrots. Blanch for 3 minutes, then drain and rinse with cold water to stop the cooking process. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened. Add the garlic, zucchini, and red bell pepper and cook for an additional 5 minutes until the vegetables are just tender. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually add the milk, whisking until the mixture is smooth and begins to thicken, about 3-4 minutes.
Remove the saucepan from the heat and stir in the cheddar cheese, 1/4 cup of Parmesan cheese, salt, and black pepper. Mix until the cheese is fully melted and the sauce is creamy.
Grease a 9x13-inch casserole dish. Layer the blanched vegetables and sautéed vegetables evenly in the dish.
Pour the cheese sauce over the vegetables, spreading it evenly with a spatula.
In a small bowl, combine the bread crumbs, remaining Parmesan cheese, and dried Italian seasoning. Sprinkle the mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden and the casserole is bubbling.
Let the casserole rest for 5 minutes before serving. Enjoy your delicious Vegetable Medley Casserole!
Nutrition Facts
Calories |
2105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 4973 mg | 216% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 68.3 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2320 mg | 178% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3870 mg | 82% | |
*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.
