Ingredients
- 2 cups broccoli florets (fresh or frozen)
- 2 cups cauliflower florets (fresh or frozen)
- 1 cup sliced carrots
- 1 cup chopped bell peppers (any color)
- 1 cup green beans (trimmed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1 cup sour cream or Greek yogurt
- 1/2 cup mayonnaise
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 cup crushed crackers or breadcrumbs for topping
- 2 tablespoons butter, melted (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- If using fresh vegetables, steam or boil broccoli, cauliflower, carrots, green beans, and bell peppers just until tender but still crisp. Drain well.
- In a large mixing bowl, combine the cooked vegetables, diced onion, minced garlic, sour cream, mayonnaise, milk, salt, pepper, and paprika. Mix well.
- Transfer the mixture to a greased baking dish (about 9×13 inches).
- Sprinkle the shredded cheese evenly over the top.
- In a small bowl, mix the crushed crackers or breadcrumbs with melted butter, then sprinkle this over the cheese layer.
- Bake uncovered for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Remove from oven and let it rest for 5 minutes before serving.
Would you like me to customize the recipe for specific veggies or dietary preferences? Or help with side dish ideas?