Ah, Vegetable Casserole—a comforting, colorful, and versatile dish that’s perfect as a side or a vegetarian main. Here’s a complete recipe:
Ingredients (Serves 4–6)
Vegetables:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 medium carrots, sliced
- 1 red bell pepper, diced
- 1 small zucchini, sliced
- 1 cup mushrooms, sliced
Casserole base:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/2 tsp dried thyme or Italian seasoning
Topping:
- 1 cup shredded cheddar or mozzarella
- 1/2 cup breadcrumbs
- 2 tbsp grated Parmesan
- 1 tbsp melted butter
Instructions
- Preheat oven:
- Preheat to 180°C (350°F). Grease a 9×13-inch (or similar) baking dish.
- Prepare vegetables:
- Steam or blanch broccoli, cauliflower, and carrots for 3–5 minutes until just tender.
- Combine all vegetables in a large bowl.
- Make the sauce:
- In a saucepan, melt butter over medium heat.
- Stir in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in milk until smooth.
- Add garlic powder, thyme, salt, and pepper. Simmer 3–5 minutes until thickened.
- Assemble casserole:
- Pour sauce over vegetables and stir to coat evenly.
- Transfer to the prepared baking dish.
- Add topping:
- Mix breadcrumbs, Parmesan, and melted butter. Sprinkle over the casserole.
- Top with shredded cheddar or mozzarella.
- Bake:
- Bake 25–30 minutes until bubbly and golden on top.
- Serve:
- Let sit 5 minutes before serving.
✅ Tips for success:
- Use a mix of fresh or frozen vegetables. If frozen, thaw and drain excess water first.
- For extra flavor, sauté mushrooms and zucchini before adding them.
- Add cooked rice, quinoa, or pasta to make it more filling.
- Swap cheeses: Gruyère or Swiss work well for a richer flavor.
If you want, I can also give a quick 20-minute vegetable casserole that uses pre-cooked or frozen veggies and a shortcut creamy sauce, perfect for weeknights.
Do you want me to do that version?
