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Cheesy Vegetable Casserole

Cheesy Vegetable Casserole: Your Cozy and Customizable Delight

This Cheesy Vegetable Casserole is a comforting dish that combines cheese with fresh vegetables, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Broccoli Florets Substitute with cauliflower if desired.
  • 1 cup Cauliflower Optional to replace with additional broccoli.
  • 1 cup Carrots Can be swapped with parsnips for variation.
  • 1 cup Zucchini Should be sautéed or salted beforehand.
  • 1 cup Yellow Squash Also needs pre-cooking.
  • 1 cup Bell Peppers All colors work beautifully.
  • 1 cup Green Beans or Corn Frozen options can be used after thawing.
  • 2 cups Spinach or Kale Should be wilted and drained.
For the Cheese Sauce
  • 2 cups Sharp Cheddar Substitute with pepper jack for added spice.
  • 1 cup Mozzarella Essential for the cheese sauce mixture.
  • 1 cup Gruyère Optional but enhances richness.
  • 1/2 cup Parmesan Optional but highly recommended.
For the Roux
  • 4 tablespoons Butter Can be swapped with olive oil.
  • 4 tablespoons Flour Gluten-free flour can be substituted.
  • 3 cups Milk Almond or oat milk works for dairy-free versions.
For the Topping
  • 1 cup Breadcrumbs Gluten-free options available.

Equipment

  • Oven
  • Medium saucepan
  • baking dish
  • mixing bowl
  • Pot for blanching

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. Chop a selection of vibrant vegetables and blanch them in boiling water for 3-5 minutes until tender yet crisp. Drain thoroughly.
  3. In a medium saucepan, melt 4 tablespoons of butter over medium heat, then whisk in 4 tablespoons of flour, cooking for about 1 minute.
  4. Gradually add 3 cups of warm milk while stirring until the mixture thickens.
  5. Reduce heat to low and stir in 2 cups of shredded sharp cheddar and 1 cup of mozzarella until melted.
  6. Grease a 9x13-inch baking dish and fold the blanched vegetables into the cheese sauce.
  7. In a mixing bowl, combine breadcrumbs with additional melted butter and cheese for topping.
  8. Pour the vegetable and cheese mixture into the baking dish, sprinkle the topping, and bake for 25-30 minutes.
  9. Let the casserole rest for about 10 minutes before serving.

Nutrition

Serving: 1casserole servingCalories: 350kcalCarbohydrates: 25gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 1200IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Ensure to drain blanched vegetables well to prevent a watery casserole. This dish can be assembled in advance and refrigerated for up to 2 days.

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