Cheesy Vegetable Casserole: Comfort Food for Cozy Nights

Cheesy Vegetable Casserole is a delightful blend of veggies and rich cheese, perfect for cozy family dinners and Meatless Mondays.

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Prep Time 15

Cook Time 30

Resting Time 10

Total Time 55

Servings: 6 slices

Course: Dinner

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 cups Broccoli Florets Adds texture and vibrant color; substitute with cauliflower if desired.
2 cups Cauliflower Provides a sturdy base; optional to replace with additional broccoli.
2 medium Carrots Contributes sweetness; can be swapped with parsnips for variation.
1 medium Zucchini Offers moisture; should be sautéed or salted beforehand.
1 medium Yellow Squash Similar to zucchini; also needs pre-cooking.
1 cup Bell Peppers Brings sweetness; all colors work well.
1 cup Green Beans or Corn Adds bite; use frozen after thawing.
2 cups Spinach or Kale Should be wilted and drained for best results.

For the Cheese Sauce

4 tablespoons Butter Essential for making the roux; can be swapped with olive oil.
1/4 cup Flour Used to thicken the cheese sauce; gluten-free flour can be substituted.
2 cups Milk Incorporates creaminess; almond or oat milk works for a dairy-free option.
1 cup Sharp Cheddar Provides classic cheesy flavor; substitute with pepper jack for spice.
1 cup Mozzarella Adds creamy texture to the sauce.
1/2 cup Gruyère Introduces a nutty flavor; optional for extra depth.
1/4 cup Parmesan Optional for a crispy topping.

For the Topping

1 cup Breadcrumbs Create the crispy topping; gluten-free options are available.

Equipment

9x13-inch baking dish
medium saucepan
Pot for blanching vegetables

Method

Preparation Steps

Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Chop your selected vegetables into bite-sized pieces, then blanch them in boiling water for 3-5 minutes and drain thoroughly.
Melt butter in a saucepan, whisk in flour to form a roux, gradually add warm milk, and stir in cheese until creamy.
Layer blanched vegetables in the baking dish and gently fold in the cheese sauce until well-coated.
Add an extra layer of shredded cheese and breadcrumbs on top.
Bake in the preheated oven for 25-30 minutes until cheese is bubbly and golden brown.
Let the casserole rest for 10 minutes before slicing and serving warm.
Serve and enjoy the comforting flavors of melted cheese and roasted vegetables.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 50mgCalcium: 300mgIron: 2mg

Notes

Ensure the vegetables are well-drained after blanching to avoid a soggy casserole. Experiment with cheese types for a richer flavor. You can freeze the casserole for later use.

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