cheesy vegetable casserole
This Cheesy Vegetable Casserole is a delightful way to enjoy a medley of vegetables baked to perfection in a creamy cheese sauce. It’s a comforting dish perfect for family dinners or potlucks.
Equipment
- 1 large mixing bowl
- 1 medium saucepan
- 1 9x13 inch baking dish
- 1 whisk
- 1 wooden spoon
- 1 set measuring cups and spoons
- 1 oven
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
- 1 cup corn fresh or frozen
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, heat olive oil over medium heat. Add the sliced carrots and bell peppers, and sauté for about 3-4 minutes until they begin to soften.
- In a large mixing bowl, combine the broccoli, cauliflower, corn, sautéed carrots, and bell peppers.
- In a separate bowl, whisk together the heavy cream, garlic powder, onion powder, salt, and pepper. Pour this mixture over the vegetables and stir until well combined.
- Add the shredded cheddar cheese and mozzarella cheese to the vegetable mixture and mix.
- Transfer the vegetable mixture into the greased 9x13 inch baking dish.
- Sprinkle the breadcrumbs evenly on top of the casserole.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the cheese is bubbly.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
You can use any combination of vegetables you prefer or have on hand.
For an added flavor boost, consider mixing in some cooked bacon or sausage.
This casserole can be prepared ahead of time and stored in the refrigerator until you are ready to bake it. Just adjust the baking time if it’s cold from the fridge.