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Cheesy Vegetable Casserole Recipe

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★★★★

3.8 from 39 reviews

This Cheesy Vegetable Casserole combines tender broccoli, cauliflower, carrots, and zucchini with a rich, creamy cheese sauce topped with a crispy panko and Parmesan crust. Baked to golden perfection, it’s the ultimate comforting and hearty side dish or vegetarian main course, perfect for family dinners or special occasions.

Ingredients

Scale

Vegetables

  • 4 cups broccoli florets
  • 3 cups cauliflower florets
  • 2 carrots, peeled and sliced
  • 1 zucchini, diced

Cheese Sauce

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2.5 cups whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup mozzarella cheese, freshly shredded

Topping

  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven and prepare dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent the casserole from sticking.
  2. Blanch vegetables: Bring a large pot of salted water to a boil. Add broccoli, cauliflower, and carrots, and cook for 3-4 minutes. In the last minute, add the diced zucchini. Drain the vegetables very well to avoid excess moisture.
  3. Arrange vegetables: Spread the drained vegetables evenly in the prepared baking dish, creating a base for the cheese sauce.
  4. Make the roux: In a large saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly to form a smooth paste without browning.
  5. Add milk and thicken sauce: Gradually whisk in the whole milk until the mixture is smooth. Continue cooking, stirring frequently, for about 5-7 minutes until the sauce thickens to a creamy consistency.
  6. Season and add cheese: Remove the sauce from heat. Stir in salt, black pepper, garlic powder, and onion powder. Then, fold in the shredded sharp cheddar and mozzarella cheeses until fully melted and smooth.
  7. Combine cheese sauce with vegetables: Pour the prepared cheese sauce evenly over the vegetables in the baking dish, ensuring good coverage.
  8. Prepare topping: In a small bowl, mix the panko breadcrumbs with grated Parmesan cheese. Sprinkle this topping evenly over the casserole.
  9. Bake the casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes until the casserole is bubbly and the topping is a golden brown crust.
  10. Rest and serve: Remove the casserole from the oven and let it stand for 5-10 minutes before serving to allow it to set and cool slightly.

Notes

  • Be sure to drain the vegetables thoroughly after boiling to prevent a watery casserole.
  • Use freshly shredded cheese for better melting and flavor compared to pre-shredded cheese.
  • The casserole can be made ahead up to the baking step, then refrigerated and baked when ready.
  • For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
  • Adjust seasoning to taste, especially salt and pepper, depending on your cheese’s saltiness.

Keywords: cheesy vegetable casserole, broccoli cauliflower casserole, vegetarian casserole, comfort food, baked vegetable dish

Find it online: https://foodiecara.com/cheesy-vegetable-casserole-recipe/