Here’s a warm, comforting Vegetable Casserole recipe—creamy, cheesy, and packed with vegetables.
🥦 Vegetable Casserole (Baked & Creamy)
🧾 Ingredients
🥕 Vegetables
- 1 cup carrots (sliced)
- 1 cup potatoes (cubed)
- 1 cup cauliflower or broccoli
- ½ cup peas
- 1 bell pepper (optional)
🥣 Sauce
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk (warm)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
🧀 Topping
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tbsp breadcrumbs (optional for crunch)
👩🍳 Instructions
1. Cook vegetables
- Boil or steam all vegetables until just tender (not mushy)
- Drain and set aside
2. Make white sauce
- Melt butter in a pan
- Add flour and cook for 1 minute
- Slowly add warm milk while whisking
- Cook until smooth and slightly thick
- Add salt, pepper, garlic powder
3. Combine
- Mix vegetables with the sauce in a large bowl
- Stir gently so everything is coated
4. Bake
- Preheat oven to 180°C (350°F)
- Pour mixture into a greased baking dish
- Sprinkle cheese and breadcrumbs on top
Bake for:
- ⏱️ 20–25 minutes until bubbly
- 🔥 Optional: broil 2–3 minutes for golden top
😋 Result
- Creamy inside
- Soft vegetables
- Golden cheesy crust
💡 Tips
- Don’t overcook vegetables before baking (they’ll soften more in oven)
- Add mushrooms or corn for extra flavor
- For a richer version, add a little cream or cream cheese
- Can also be made without cheese for a lighter dish
If you want, I can also give:
- 🥘 Chicken & vegetable casserole
- 🧀 Extra cheesy restaurant-style version
- ⚡ Quick 30-minute stovetop version
- 🌱 Healthy low-calorie casserole version
