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Baked Vegetable Casserole

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This baked vegetable casserole is packed with a colorful variety of veggies in a creamy, cheesy sauce and topped with golden breadcrumbs. It’s an easy, crowd-pleasing dish that’s perfect for weeknight dinners or holidays.

Ingredients

Scale

For the Vegetables:

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 large carrots, sliced
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved

For the Sauce:

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups milk (whole or 2%)
  • 1 cup shredded cheese (cheddar, Gruyère, or a mix)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika (optional)
  • Salt and pepper, to taste

For the Topping:

  • 1/2 cup breadcrumbs (panko or regular)
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp olive oil or melted butter

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Prepare the Vegetables:
    • Steam or blanch the broccoli, cauliflower, and carrots for 3-4 minutes, until just tender. Drain well.
  3. Make the Sauce:
    • In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux.
    • Gradually whisk in the milk, stirring constantly until the mixture thickens, about 5 minutes.
    • Remove from heat and stir in the shredded cheese, garlic powder, onion powder, smoked paprika (if using), salt, and pepper.
  4. Assemble the Casserole:
    • Place the steamed vegetables, zucchini slices, and cherry tomatoes in the prepared baking dish. Pour the cheese sauce evenly over the top and gently toss to coat.
  5. Add the Topping:
    • In a small bowl, mix the breadcrumbs, Parmesan cheese, and olive oil. Sprinkle evenly over the casserole.
  6. Bake:
    • Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling.
  7. Serve:
    • Let cool for 5 minutes before serving. Garnish with fresh herbs like parsley or thyme, if desired.

 


Notes

  • Feel free to swap in other vegetables like green beans, bell peppers, or mushrooms.
  • For a heartier dish, add cooked chicken, sausage, or pasta.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.