Cheesy Vegetable Casserole

This is a medium intensity recipe. It involves basic stovetop cooking for the sauce and baking, so it’s ideal for beginner to intermediate home cooks.

Ingredients

• 2 cups broccoli florets (fresh or frozen)
• 1 cup cauliflower florets
• 1 cup sliced carrots
• 1 cup corn kernels (frozen or canned)
• 1 cup green beans, cut into 1-inch pieces
• 1 red bell pepper, diced (optional for color and sweetness)
• Salt, for blanching water
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk (warm)
• ½ cup heavy cream (optional for richness)
• 1 ½ cups sharp cheddar cheese, shredded
• ½ cup mozzarella or Monterey Jack cheese
• 1 tsp Dijon mustard (optional, for depth)
• Salt and pepper, to taste
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ cup breadcrumbs (plain or panko)
• 2 tbsp butter, melted
• ¼ cup Parmesan cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
2. Bring a large pot of salted water to a boil. Add the broccoli, cauliflower, carrots, and green beans. Boil for 3–4 minutes, just until slightly tender. If you’re using frozen veggies, reduce the time to 2–3 minutes. Drain immediately and transfer the vegetables to an ice water bath to stop the cooking and preserve color. Drain again and set aside. Note: Corn and red bell peppers do not need to be blanched. You can mix them in raw.
3. In a medium saucepan over medium heat, melt 3 tablespoons of butter. Once melted, whisk in the flour to form a roux. Cook the roux for 1–2 minutes, stirring constantly. Gradually whisk in the warm milk and heavy cream. Stir continuously until the sauce thickens — about 5–7 minutes.
4. Reduce heat to low. Add in the shredded cheddar and mozzarella cheeses, stirring until melted and smooth. Mix in Dijon mustard, garlic powder, onion powder, and season with salt and pepper to taste. If the sauce becomes too thick, add a splash more milk to loosen it.
5. In a large mixing bowl (or directly in your casserole dish), toss the vegetables with the cheese sauce until evenly coated. Pour everything into the prepared casserole dish, smoothing the top.
6. In a small bowl, mix the breadcrumbs with melted butter and Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole. For a fun twist or extra crunch, you can substitute with crushed Ritz crackers, cornflakes, or crispy fried onions.
7. Place the casserole in the preheated oven and bake uncovered for 25–30 minutes, or until the top is golden brown and the edges are bubbling. If the top starts browning too quickly, loosely cover with foil during the last 10 minutes.
8. Let the casserole rest for 5–10 minutes before serving. This helps the sauce thicken and makes slicing easier. Garnish with fresh chopped parsley or thyme, if desired, for a pop of color.

Notes

You can substitute or mix and match vegetables like zucchini, peas, spinach, or mushrooms. Optional topping substitutes include crushed crackers or French fried onions. Nutritional Information (Per Serving, based on 8 servings): Calories: 320–370 kcal, Carbohydrates: 20–25g, Protein: 12–14g, Fat: 22–25g, Saturated Fat: 10g, Cholesterol: 45mg, Fiber: 3–4g, Sugars: 5g, Sodium: 400–500mg.