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Cheesy Vegetable Casserole

Cheesy Vegetable Casserole: Comfort Food You’ll Crave!

A Cheesy Vegetable Casserole that transforms leftover vegetables into a creamy, savory dish everyone will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Broccoli Florets Substitute with cauliflower if desired.
  • 2 cups Cauliflower Can be replaced with additional broccoli.
  • 2 cups Carrots Can be swapped with parsnips for variation.
  • 1 cup Zucchini Sauté or salt beforehand to enhance flavor.
  • 1 cup Yellow Squash Also needs pre-cooking for best results.
  • 1 cup Bell Peppers All colors work well.
  • 1 cup Green Beans or Corn Use frozen after thawing if fresh is not available.
  • 2 cups Spinach or Kale Should be wilted and drained.
For the Cheese Sauce
  • 2 cups Sharp Cheddar Substitute with pepper jack for a spicy twist.
  • 1 cup Mozzarella Adds a creamy texture.
  • 1 cup Gruyère Optional but highly recommended.
  • 1/2 cup Parmesan Optional for crispy topping.
For the Sauce Base
  • 4 tablespoons Butter Can be swapped with olive oil.
  • 1/4 cup Flour Gluten-free flour can be substituted.
  • 2 cups Milk Almond or oat milk for dairy-free options.
For the Topping
  • 1 cup Breadcrumbs Ensure they are gluten-free if needed.

Equipment

  • 9x13 inch baking dish
  • large pot
  • medium saucepan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Chop your chosen vegetables into bite-sized pieces and blanch them in boiling water for 3–5 minutes.
  3. Melt butter in a medium saucepan, whisk in flour to create a roux, and gradually add milk while whisking.
  4. Grease the baking dish, layer the drained vegetables, and pour the cheese sauce over them.
  5. Sprinkle additional cheese and mix breadcrumbs with melted butter, then distribute over the casserole.
  6. Bake in the oven for 25-30 minutes until golden and bubbly.
  7. Let the casserole rest for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 5000IUVitamin C: 70mgCalcium: 300mgIron: 2mg

Notes

Thoroughly drain the blanched vegetables to avoid excess moisture which can make your casserole soggy.

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