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Vegetable Casserole

Vegetable Casserole: A Cozy, Cheesy Family Favorite

This Vegetable Casserole is a comforting dish that combines tender vegetables in a creamy cheese sauce, perfect for family dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Broccoli Florets Can substitute with cauliflower
  • 2 cups Cauliflower Can replace with additional broccoli
  • 2 cups Carrots Can be swapped with parsnips
  • 1 cup Zucchini Sauté or salt beforehand
  • 1 cup Yellow Squash Requires pre-cooking
  • 1 cup Bell Peppers All colors work well
  • 1 cup Green Beans or Corn Frozen options are great when thawed
  • 2 cups Spinach or Kale Should be wilted and drained
For the Cheese Sauce
  • 1 cup Sharp Cheddar Substitute with pepper jack for spice
  • 1 cup Mozzarella
  • 1 cup Gruyère Optional to include
  • 1/2 cup Parmesan Recommended for extra flavor
For the Roux and Topping
  • 4 tablespoons Butter Can be swapped with olive oil
  • 1/4 cup Flour Gluten-free flour is a substitute
  • 2 cups Milk Almond or oat milk for dairy-free
  • 1 cup Breadcrumbs Use gluten-free breadcrumbs if needed

Equipment

  • 9x13-inch baking dish
  • Medium saucepan
  • large pot

Method
 

Step‑by‑Step Instructions for Cheesy Vegetable Casserole
  1. Preheat your oven to 375°F (190°C). Gather your ingredients and equipment.
    Vegetable Casserole
  2. Chop all vegetables into bite-sized pieces and blanch in boiling water for 3–5 minutes. Drain and set aside.
    Vegetable Casserole
  3. Melt butter in a medium saucepan. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk until thickened, then stir in shredded cheeses.
    Vegetable Casserole
  4. Grease baking dish, layer vegetables, and fold in cheese sauce until coated.
    Vegetable Casserole
  5. Sprinkle additional cheese on top and mix breadcrumbs with melted butter. Spread on top of the cheese layer.
    Vegetable Casserole
  6. Bake uncovered for 25-30 minutes until bubbly and golden brown. Tent with foil if browning too quickly.
    Vegetable Casserole
  7. Let the casserole rest for 10 minutes before serving.
    Vegetable Casserole

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 400mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 50IUVitamin C: 70mgCalcium: 20mgIron: 10mg

Notes

Make ahead of time and refrigerate for a hassle-free dinner. Ensure well-drained veggies to avoid a watery casserole.

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