Classic Creamy Vegetable Casserole
Tender mixed vegetables baked in a creamy sauce with a golden, bubbly top. Perfect as a side dish or vegetarian main.
🛒 Ingredients (Serves 6)
🥦 Vegetables
2 cups broccoli florets
1 cup carrots, sliced
1 cup zucchini, sliced
1 cup cauliflower florets
1 cup mushrooms, sliced
½ small onion, diced
(You can substitute with green beans, peas, corn, or bell peppers.)
🥣 Creamy Sauce
2 tbsp butter
2 tbsp all-purpose flour
1 ½ cups milk (whole or 2%)
½ cup vegetable broth
½ tsp garlic powder
½ tsp dried thyme or Italian seasoning
½ tsp salt (adjust to taste)
¼ tsp black pepper
½ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
🧀 Topping
½ cup shredded mozzarella or cheddar
¼ cup breadcrumbs (optional for crunch)
1 tbsp melted butter (if using breadcrumbs)
👩🍳 Instructions
1️⃣ Preheat Oven
Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
2️⃣ Prepare Vegetables
Lightly steam or blanch harder vegetables (broccoli, carrots, cauliflower) for 3–4 minutes so they cook evenly.
Drain and set aside.
3️⃣ Make Creamy Sauce
Melt butter in a saucepan over medium heat.
Add diced onion and cook 2–3 minutes until soft.
Stir in flour and cook 1 minute.
Gradually whisk in milk and broth until smooth.
Simmer 3–5 minutes until thickened.
Add garlic powder, thyme, salt, pepper.
Stir in cheddar and Parmesan until melted.
4️⃣ Assemble Casserole
Place vegetables evenly in baking dish.
Pour creamy sauce over vegetables.
Sprinkle mozzarella on top.
If using breadcrumbs, mix with melted butter and sprinkle over cheese.
5️⃣ Bake
Bake uncovered for 25–30 minutes, until bubbly and golden.
Optional: Broil 2–3 minutes for extra browning.
6️⃣ Serve
Let rest 5 minutes before serving.
Garnish with fresh parsley if desired.
🔥 Variations
Low-carb: Skip flour and thicken sauce with cream cheese.
Vegan: Use plant-based milk, vegan butter, and dairy-free cheese.
Protein boost: Add chickpeas, white beans, or shredded chicken.
Spicy: Add red pepper flakes or diced jalapeños.
