Cheesy Vegetable Casserole: My Grandmother’s Magic Touch Recipe
This Cheesy Vegetable Casserole is a comforting, flavorful dish lovingly passed down from my grandmother. Packed with tender broccoli, cauliflower, carrots, and optional zucchini and bell peppers, all smothered in a rich, creamy cheddar and mozzarella cheese sauce with a golden breadcrumb topping baked to perfection. It’s an easy, wholesome recipe perfect for family dinners or potlucks, combining vibrant vegetables with cheesy goodness that everyone will enjoy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup chopped zucchini (optional)
- 1 cup chopped bell peppers (optional)
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Topping
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter (for topping)
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare Oven and Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Cook the Vegetables: Blanch or steam the broccoli, cauliflower, and carrots until they are just tender but still retain some crunch. If you use frozen vegetables, pat them dry to remove excess moisture before assembling the casserole.
- Make the Cheese Sauce: In a saucepan over medium heat, melt 2 tablespoons of butter. Whisk in 2 tablespoons of all-purpose flour to create a roux, cooking for about 1-2 minutes to eliminate the raw flour taste. Slowly add 2 cups of milk while whisking continuously until the sauce thickens and is smooth.
- Add Cheese and Seasonings: Remove the sauce from heat and stir in shredded sharp cheddar cheese, shredded mozzarella cheese, garlic powder, nutmeg, salt, and pepper. Mix until the cheese is fully melted and the sauce is creamy.
- Assemble the Casserole: Evenly layer the cooked vegetables in the greased baking dish. Pour the cheese sauce over the vegetables and gently fold them to ensure everything is well coated.
- Prepare the Topping: In a small bowl, combine breadcrumbs with 2 tablespoons of melted butter. Sprinkle this mixture evenly over the casserole. Then, sprinkle the grated Parmesan cheese over the top for an extra golden, savory crust.
- Bake: Place the casserole in the preheated oven and bake uncovered for 25 to 30 minutes, or until the top is bubbly and golden brown.
- Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes before serving. This helps the casserole set and makes it easier to cut and serve.
Notes
- Prep ahead by assembling the casserole and refrigerating it for up to 2 days before baking.
- For freezing, assemble the casserole without the breadcrumb topping, thaw completely before baking, then add topping and bake as directed.
- Try variations such as adding cooked chicken for protein, swapping in different cheeses like Gruyère or Monterey Jack, or using gluten-free flour and breadcrumbs to accommodate dietary needs.
Keywords: cheesy vegetable casserole, broccoli casserole, cauliflower casserole, baked vegetable dish, vegetarian casserole, comfort food
