Here’s a hearty Vegetable Casserole recipe—creamy, cheesy, and full of flavorful vegetables 🥦🥕🧀
🥘 Vegetable Casserole (Serves 4–6)
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 carrots, sliced thin
- 1 bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked rice (optional, adds bulk)
- 1 can (10.5 oz / 300 ml) cream of mushroom soup (or cream of celery)
- ½ cup milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- 2 tbsp olive oil or butter
- Salt & black pepper, to taste
- Optional: ½ tsp paprika or thyme for extra flavor
Instructions
1. Preheat Oven
- Preheat oven to 375°F / 190°C.
- Grease a 9×13-inch baking dish.
2. Prepare Vegetables
- Steam or blanch broccoli, cauliflower, and carrots for 3–4 minutes, just until slightly tender.
- Sauté onion and garlic in olive oil or butter until soft (2–3 minutes).
3. Make the Casserole
- In a large bowl, combine sautéed onion & garlic, blanched vegetables, bell pepper, rice (if using), cream of mushroom soup, milk, 1 cup shredded cheese, salt, pepper, and optional spices.
- Stir until evenly mixed.
4. Bake
- Pour mixture into prepared baking dish.
- Top with remaining cheese.
- Bake 25–30 minutes, until bubbly and golden on top.
Tips & Variations
- Vegetable swaps: zucchini, spinach, green beans, or peas work well.
- Protein boost: add cooked chicken, turkey, or ham for a one-dish meal.
- Crunchy topping: mix breadcrumbs with a little melted butter and sprinkle on top before baking.
- Make ahead: Assemble and refrigerate up to 24 hours before baking.
If you want, I can also give a lighter, creamy vegetable casserole using Greek yogurt instead of cream soup, which makes it healthier but still rich and flavorful.
Do you want me to do that?
