Description
Creamy Vegetable Casserole is a comforting and flavorful veggie bake loaded with tender vegetables in a rich, cheesy sauce topped with a golden crust.
Ingredients
Broccoli florets
Carrots, sliced
Cauliflower florets
Green beans
Olive oil or butter
All-purpose flour
Milk
Vegetable broth
Shredded cheese (cheddar or your favorite)
Garlic, minced
Onion, chopped
Salt
Black pepper
Bread crumbs or crushed crackers for topping
Optional: fresh herbs (parsley, thyme)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Steam or blanch broccoli, cauliflower, carrots, and green beans until just tender. Drain and set aside.
3. In a medium saucepan, melt butter or heat olive oil. Sauté onion and garlic until fragrant.
4. Sprinkle in flour and cook 1–2 minutes to form a roux.
5. Slowly whisk in milk and vegetable broth, stirring until smooth and thickened.
6. Add 1 cup of shredded cheese, salt, and pepper. Stir until melted and creamy.
7. Combine the sauce with the steamed vegetables and pour into the prepared baking dish.
8. Top with remaining cheese and bread crumbs or crushed crackers for a golden crust.
9. Bake for 25–30 minutes, until bubbly and lightly golden on top.
10. Garnish with fresh parsley or herbs before serving.
Notes
Swap in any favorite vegetables like zucchini, bell peppers, or mushrooms.
Add cream cheese or sour cream to the sauce for extra richness.
Make it gluten-free by using a gluten-free flour blend and breadcrumbs.
Top with crispy fried onions instead of bread crumbs for extra texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg