Ultimate Cheesy Vegetable Casserole – Comfort Food Made Easy
This ultimate cheesy vegetable casserole combines tender vegetables, a creamy homemade cheese sauce, and a golden breadcrumb topping. It’s an easy, comforting dish perfect for family dinners, holidays, or make-ahead meals.
Equipment
- 9×13-inch baking dish
- saucepan
- Whisk
- steamer or pot
- mixing spoon
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 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp ground nutmeg
- salt and pepper, to taste
- 1/2 cup breadcrumbs
- 2 tbsp melted butter (for topping)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Blanch or steam the broccoli, cauliflower, and carrots until just tender. Pat dry if using frozen vegetables.
- In a saucepan, melt the butter over medium heat and whisk in the flour to form a smooth roux.
- Gradually whisk in the milk and cook until the sauce thickens.
- Remove from heat and stir in cheddar, mozzarella, garlic powder, nutmeg, salt, and pepper until smooth.
- Spread the vegetables evenly in the prepared baking dish and pour the cheese sauce over them.
- Mix breadcrumbs with melted butter and sprinkle over the casserole. Top with Parmesan cheese.
- Bake uncovered for 25–30 minutes, until bubbly and golden brown.
- Let the casserole rest for 10 minutes before serving.
Notes
Pre-cook watery vegetables like zucchini to avoid excess moisture. Always shred cheese from the block for smoother melting. Let the casserole rest before serving for cleaner slices.