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Cheesy Vegetable Casserole
Donna

Cheesy Vegetable Casserole (The Ultimate Comfort Dish)

This Cheesy Vegetable Casserole is the ultimate comfort food! A mix of tender fresh vegetables is baked in a rich, creamy homemade cheese sauce until bubbly and golden. Perfect as a vegetarian main or a crowd-pleasing side dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 4 cups broccoli florets
  • 3 cups cauliflower florets
  • 2 carrots (peeled and sliced)
  • 1 zucchini (diced)
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2.5 cups whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 cups sharp cheddar cheese (freshly shredded)
  • 1 cup mozzarella cheese (freshly shredded)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese

Equipment

  • 9×13-inch baking dish
  • Large pot
  • Large saucepan

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Add broccoli, cauliflower, and carrots and cook for 3-4 minutes. Add the zucchini for the last minute. Drain the vegetables very well.
  3. Arrange the drained vegetables in the prepared baking dish.
  4. In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  5. Gradually whisk in the milk until smooth. Cook, stirring often, until the sauce thickens (about 5-7 minutes).
  6. Remove from heat. Stir in the salt, pepper, garlic powder, onion powder, and then stir in the shredded cheeses until melted and smooth.
  7. Pour the cheese sauce evenly over the vegetables.
  8. For the topping, combine panko and Parmesan cheese and sprinkle over the casserole.
  9. Bake for 25-30 minutes, or until bubbly and golden brown. Let stand for 5-10 minutes before serving.