Cheesy Vegetable Casserole for Ultimate Comfort Food Bliss

A comforting Cheesy Vegetable Casserole combines melty cheese and vibrant veggies for ultimate satisfaction.

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Prep Time 20

Cook Time 30

Resting Time 10

Total Time 1

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 cups Broccoli Florets Add texture and mild flavor; substitute with cauliflower for a similar bite.
2 cups Cauliflower Florets Provides a creamy base; can be swapped with more broccoli or carrots.
1 cup Carrots Contributes sweetness and color; substitute with bell peppers for a different twist.
1 cup Zucchini Adds moisture and flavor; pre-sauté or salt before use to avoid excess water; alternatively, use yellow squash.

For the Cheese Sauce

2 cups Sharp Cheddar Cheese Main cheese for bold, rich flavor; can substitute with mozzarella for creaminess or Gruyère for a nutty taste.
1 cup Mozzarella Cheese Provides stretchiness; can replace with more cheddar if desired.
1 cup Gruyère Cheese Adds gourmet flair; substitute with aged cheese for similar effects.
2 cups Heavy Cream or Sour Cream Optional for extra creaminess; replace with cream cheese for an even richer texture.
4 tablespoons Butter Essential for the roux; no substitutions unless for dietary needs (margarine may work).
4 tablespoons Flour Creates the roux; substitute with gluten-free flour blend for a delightful gluten-free version.

For the Topping

1 cup Breadcrumbs Provides a crispy topping; opt for gluten-free breadcrumbs if necessary.

Equipment

Medium saucepan
baking dish

Method

Step‑by‑Step Instructions for Cheesy Vegetable Casserole

Prepare the vegetables by blanching or lightly steaming the broccoli, cauliflower, and carrots in boiling water for about 3-4 minutes until just tender. Drain and pat dry to avoid excess moisture.
In a medium saucepan, melt 4 tablespoons of butter. Whisk in 4 tablespoons of flour to create a roux, stirring for about 1-2 minutes until golden brown. Gradually add 2 cups of warm milk, whisking until thickened (about 5 minutes). Remove from heat and stir in 2 cups of sharp cheddar and 1 cup of mozzarella.
Preheat the oven to 375°F (190°C). In a greased 9x13-inch baking dish, spread the prepared vegetables. Pour the cheese sauce over them, folding gently to coat.
Sprinkle additional shredded cheese on top. Combine 1 cup of breadcrumbs with 2 tablespoons of melted butter, then sprinkle over the casserole. Bake uncovered for 25-30 minutes until bubbly and golden brown.
After baking, let the casserole sit for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 15gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 400mgIron: 2mg

Notes

Feel free to mix and match vegetables and cheeses to personalize your Cheesy Vegetable Casserole.

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