Cheesy Vegetable Casserole Bake Recipe

Introduction

This Cheesy Vegetable Casserole Bake is a comforting and delicious way to enjoy a medley of fresh vegetables smothered in a creamy cheese sauce. Perfect as a hearty side or a main dish, it’s easy to prepare and always a crowd-pleaser.

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup sliced carrots
• 1 cup diced red bell pepper
• 1 cup frozen peas
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 cup shredded mozzarella cheese
• 1/2 cup panko breadcrumbs
• 1 tablespoon melted butter

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Step 2: Bring a large pot of salted water to a boil. Blanch the broccoli, cauliflower, and carrots for 3 minutes, then drain and rinse with cold water to stop cooking.
3. Step 3: In a large skillet, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
4. Step 4: Gradually whisk in the milk, stirring constantly until the sauce thickens, about 3 to 4 minutes.
5. Step 5: Remove the skillet from heat. Stir in the cheddar cheese, Parmesan, salt, black pepper, and nutmeg until the cheese is fully melted and the sauce is smooth.
6. Step 6: In a large bowl, combine the blanched vegetables, diced red bell pepper, and frozen peas. Pour the cheese sauce over and mix gently to coat all the vegetables evenly.
7. Step 7: Transfer the coated vegetables to the prepared baking dish, spreading them out evenly.
8. Step 8: In a small bowl, mix the shredded mozzarella, panko breadcrumbs, and melted butter. Sprinkle this topping evenly over the casserole.
9. Step 9: Bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
10. Step 10: Allow the casserole to rest for 5 minutes before serving to let it set and cool slightly.

Tips & Variations

• For extra flavor, add a teaspoon of garlic powder or a pinch of smoked paprika to the cheese sauce.
• Swap the broccoli and cauliflower for other vegetables like green beans or zucchini to customize the casserole.
• Use low-fat milk and reduced-fat cheese for a lighter version without sacrificing too much creaminess.
• To add protein, stir in cooked diced chicken or cooked bacon bits before baking.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave portions individually. For best texture, reheat uncovered to keep the topping crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used and will add a nice sweetness. Add them at the same time you mix the other vegetables after blanching.

Is it possible to make this casserole ahead of time?

Absolutely. Prepare the casserole up to the baking step, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.

Cheesy Vegetable Casserole Bake Recipe

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★★★★★

4.6 from 640 reviews

• Author: Sophie
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Cheesy Vegetable Casserole Bake is a comforting and nutritious dish featuring a medley of broccoli, cauliflower, carrots, red bell pepper, and peas enveloped in a rich, creamy cheddar cheese sauce. Topped with a golden, crispy layer of mozzarella, panko breadcrumbs, and butter, it’s baked to perfection for a warm and satisfying meal that’s perfect for family dinners or potlucks.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup sliced carrots
• 1 cup diced red bell pepper
• 1 cup frozen peas

Cheese Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

Topping

• 1 cup shredded mozzarella cheese
• 1/2 cup panko breadcrumbs
• 1 tablespoon melted butter

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Instructions

1. Prepare Oven and Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
2. Blanch Vegetables: Bring a large pot of salted water to a boil. Add broccoli, cauliflower, and carrots and blanch them for 3 minutes. Drain and immediately rinse with cold water to stop the cooking process and preserve their color and texture.
3. Make Roux: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste.
4. Thicken Cheese Sauce: Slowly whisk in the whole milk, stirring constantly until the sauce thickens, which should take about 3 to 4 minutes.
5. Finish Cheese Sauce: Remove the skillet from heat. Stir in shredded sharp cheddar cheese, grated Parmesan, salt, black pepper, and ground nutmeg until the cheese is fully melted and the sauce is smooth.
6. Combine Vegetables and Sauce: In a large mixing bowl, combine the blanched broccoli, cauliflower, carrots, diced red bell pepper, and frozen peas. Pour the cheese sauce over the vegetables and toss gently to coat all pieces evenly.
7. Layer in Baking Dish: Transfer the cheese-coated vegetables into the prepared baking dish, spreading them out evenly for uniform baking.
8. Prepare Topping: In a small bowl, mix shredded mozzarella cheese, panko breadcrumbs, and melted butter. Sprinkle this mixture evenly over the vegetable casserole.
9. Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes until the topping is golden brown and the casserole is bubbling hot around the edges.
10. Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes to set before serving. This resting time helps the casserole hold together better when portioned.

Notes

• Blanching vegetables before baking keeps them crisp-tender and helps retain vibrant colors.
• For a lower-fat version, substitute whole milk with 2% milk and use reduced-fat cheeses.
• To add extra flavor, consider mixing in herbs like thyme or rosemary into the cheese sauce.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
• Make sure to not overcook the cheese sauce on the stovetop to avoid curdling.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Keywords: cheesy vegetable casserole, broccoli casserole, cauliflower bake, vegetable bake, comfort food, cheesy bake, holiday side dish