A comforting and hearty veggie casserole loaded with vibrant vegetables, creamy sauce, and topped with a golden crust. Perfect as a main or side dish for any occasion!
Ingredients
- For the casserole:
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 1 cup sliced carrots
- 1 cup diced zucchini
- 1 cup frozen corn
- 1 cup diced bell peppers (red, yellow, or green)
- 1 cup cooked quinoa or rice (optional)
- For the creamy sauce:
- 2 tablespoons olive oil or butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (or dairy-free alternative)
- ½ cup shredded cheese (cheddar, mozzarella, or vegan cheese)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper to taste
- For the topping:
- ½ cup breadcrumbs (panko or regular)
- 2 tablespoons grated Parmesan cheese (or vegan alternative)
- 1 tablespoon olive oil
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Blanch vegetables: In a large pot of boiling salted water, blanch broccoli, cauliflower, and carrots for 3-4 minutes. Drain and rinse with cold water to stop the cooking process.
- Prepare sauce:
- In a medium saucepan, heat olive oil or butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes.
- Gradually whisk in milk, stirring continuously until the sauce thickens.
- Stir in shredded cheese, garlic powder, onion powder, paprika, salt, and pepper.
- Assemble casserole:
- In the prepared baking dish, combine all the vegetables and cooked quinoa or rice (if using).
- Pour the creamy sauce over the vegetables, ensuring everything is evenly coated.
- Prepare topping:
- In a small bowl, mix breadcrumbs, Parmesan cheese, and olive oil. Sprinkle evenly over the casserole.
- Bake: Place the casserole in the oven and bake for 20-25 minutes, or until the top is golden brown and crispy.
- Serve: Remove from the oven, let cool for 5 minutes, and serve warm. Enjoy!