Vegetable casserole is a delightful dish packed with fresh, wholesome ingredients that provide a perfect balance of flavors and textures. This recipe is not only easy to prepare but also highly customizable, making it an excellent choice for weeknight dinners, potlucks, and family gatherings. The combination of vibrant vegetables, creamy sauce, and crispy topping creates a satisfying meal that is both healthy and comforting. Whether you are a vegetarian or simply looking to incorporate more veggies into your diet, this vegetable casserole is sure to become a favorite in your kitchen.
Ingredients
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 1 cup carrots, thinly sliced
- 1 cup zucchini, diced
- 1 cup bell peppers, chopped (any color)
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup spinach, chopped
- 1 cup canned corn, drained
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup milk
- ½ cup heavy cream
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon red pepper flakes (optional)
- 1 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Vegetables – Wash and chop all the vegetables as required. Preheat the oven to 375°F (190°C) and grease a baking dish with a little butter or olive oil.
- Sauté the Aromatics – Heat olive oil in a large pan over medium heat. Add chopped onions and minced garlic. Sauté until onions become translucent and fragrant.
- Cook the Vegetables – Add broccoli, cauliflower, carrots, zucchini, and bell peppers to the pan. Cook for about 5-7 minutes until they begin to soften. Stir in the mushrooms, spinach, corn, and cherry tomatoes, then cook for another 3-5 minutes. Remove from heat.
- Prepare the Sauce – In a separate saucepan, melt butter over medium heat. Stir in the flour and cook for about a minute, ensuring no lumps form. Slowly add milk and heavy cream while continuously whisking until the sauce thickens.
- Season the Sauce – Add oregano, basil, black pepper, salt, and red pepper flakes. Mix well, then remove from heat. Stir in half of the shredded cheddar cheese and half of the Parmesan cheese, allowing them to melt into the sauce.
- Combine the Ingredients – Pour the prepared sauce over the sautéed vegetables and mix well. Transfer everything to the greased baking dish, spreading it evenly.
- Add the Topping – In a small bowl, combine the breadcrumbs with the remaining Parmesan cheese and fresh parsley. Sprinkle this mixture over the casserole for a crispy golden topping.
- Bake the Casserole – Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbling.
- Final Touches – Remove from the oven and let it cool for a few minutes before serving. Garnish with extra parsley or a sprinkle of cheese if desired.
- Serve and Enjoy – Serve the vegetable casserole warm as a main dish or a side, pairing it with a fresh salad or crusty bread for a complete meal.