Looking for a hearty, veggie-packed dish that satisfies cheesy cravings without fuss? This Ultimate Cheesy Vegetable Casserole combines tender vegetables, creamy cheese sauce, and a golden, crispy topping for a dish that’s perfect for family dinners, weeknight meals, or special gatherings. It’s creamy, flavorful, and easy to make ahead, delivering comfort in every bite.

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Ingredients

2 cups broccoli florets
2 cups cauliflower florets
1 cup sliced carrots
1 cup chopped zucchini (optional)
1 cup chopped bell peppers (optional)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 cups shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon nutmeg
Salt and pepper, to taste
½ cup breadcrumbs
2 tablespoons melted butter (for topping)

Instructions

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Blanch or steam broccoli, cauliflower, and carrots until just tender. Pat dry if using frozen vegetables.
In a saucepan, melt 2 tablespoons butter and whisk in flour to create a smooth roux.
Gradually add milk, whisking constantly until thickened.
Remove from heat, stir in cheddar, mozzarella, garlic powder, nutmeg, salt, and pepper until fully melted and smooth.
Layer vegetables evenly in the prepared baking dish.
Pour cheese sauce over vegetables, gently folding to coat all pieces.
Mix breadcrumbs with melted butter and sprinkle over the casserole. Top with Parmesan cheese.
Bake uncovered for 25–30 minutes, or until bubbly and golden brown.
Let rest for 10 minutes before serving for easier slicing.

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Pro Tips

Pre-cook watery vegetables like zucchini to avoid excess moisture.
Always shred cheese from the block for smoother melting.
Let casserole rest after baking for firmer slices.

Why This Recipe Works

Creamy yet light: Cheese sauce binds vegetables without making the dish soggy.
Flexible: Use any combination of vegetables you have on hand.
Family-friendly: Kids love it, and adults appreciate the hearty, flavorful layers.

Substitutions & Variations

Swap cheeses: Gruyère or pepper jack for extra flavor.
Add proteins: cooked chicken, crumbled bacon, or ground turkey.
Make it gluten-free: use a 1:1 gluten-free flour blend and breadcrumbs.
Low-carb option: replace the roux with heavy cream and cheese only.

Make-Ahead, Storage & Reheating Guide

Prep ahead: Assemble casserole, cover, and refrigerate for up to 2 days.
Freeze: Assemble without topping; freeze up to 3 months. Thaw overnight, add topping, and bake.
Leftovers: Keep refrigerated for 3–4 days; reheat in oven or microwave with a splash of milk if needed.

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Serving Ideas

Serve as a main dish for meatless nights.
Pair with roast chicken, baked salmon, or a fresh salad.
Garnish with fresh herbs like parsley or chives for extra color.

Nutrition (Per Serving Estimate)

Calories: 320
Sugar: 6g
Sodium: 430mg
Fat: 20g
Saturated Fat: 12g
Carbohydrates: 20g
Fiber: 3g
Protein: 12g
Cholesterol: 45mg

Frequently Asked Questions

Q: What vegetables work best?
A: Broccoli, cauliflower, carrots, zucchini, bell peppers, and green beans are ideal.

Q: Can I make this ahead?
A: Yes! Refrigerate up to 2 days or freeze unbaked for up to 3 months.

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Q: How do I prevent a watery casserole?
A: Pat frozen vegetables dry and sauté high-moisture vegetables beforehand. Bake uncovered to allow steam to escape.

Q: Which cheese melts best?
A: Sharp cheddar is classic; mozzarella, Gruyère, and Parmesan enhance texture and flavor.

This Cheesy Vegetable Casserole delivers comfort, flavor, and nostalgia in every bite. Creamy cheese sauce coats tender vegetables, topped with a golden, crunchy layer that’s irresistible. Flexible, easy to prep ahead, and perfect for family dinners or holiday spreads, this casserole combines warmth, nutrition, and indulgence in one dish. Make it once, and it will quickly become a staple in your weekly meal rotation.