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Cheesy Vegetable Casserole: My Grandmother’s Magic Touch Recipe

Cheesy Vegetable Casserole: My Grandmother’s Magic Touch Recipe
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★★★★★

4.7 from 19 reviews

This Cheesy Vegetable Casserole is a comforting and flavorful dish packed with tender broccoli, cauliflower, carrots, and optional zucchini and bell peppers, all smothered in a rich, creamy cheddar and mozzarella cheese sauce. Topped with crispy, buttery breadcrumbs and Parmesan, this casserole is a perfect side or main dish, bringing a heartfelt touch inspired by grandmother’s classic home cooking.

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
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and help with even cooking.
  2. Cook Vegetables: Blanch or steam the broccoli florets, cauliflower florets, and sliced carrots just until tender. If using frozen vegetables, ensure they are thawed and patted dry to avoid excess moisture in the casserole.
  3. Make Roux: In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for about 1-2 minutes to form a smooth roux without browning.
  4. Prepare Cheese Sauce: Gradually pour in 2 cups of milk, whisking constantly to prevent lumps. Continue stirring until the sauce thickens and coats the back of a spoon, then remove from heat.
  5. Add Cheese and Seasonings: Stir in the shredded sharp cheddar, shredded mozzarella, garlic powder, nutmeg, salt, and pepper until all the cheese melts and the sauce is smooth and creamy.
  6. Assemble Casserole: Layer the cooked vegetables evenly in the prepared baking dish. Pour the cheese sauce over the vegetables, gently folding to coat them evenly.
  7. Prepare Topping: Combine breadcrumbs with 2 tablespoons of melted butter in a small bowl. Sprinkle this mixture evenly over the casserole, then top with the grated Parmesan cheese.
  8. Bake: Place the casserole in the oven and bake uncovered for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.
  9. Rest and Serve: Remove from the oven and let the casserole rest for 10 minutes before serving to allow flavors to meld and the dish to set.

Notes

  • You can swap out or add other vegetables such as peas, green beans, or mushrooms based on your preference.
  • For a richer sauce, substitute whole milk with half-and-half or add a little cream.
  • If you prefer a gluten-free version, use gluten-free all-purpose flour and gluten-free breadcrumbs.
  • Freshly grated cheese melts better than pre-shredded cheese containing anti-caking agents.
  • Letting the casserole rest before serving helps it firm up for cleaner portions.

Nutrition

Keywords: cheesy vegetable casserole, broccoli casserole, cauliflower casserole, cheesy baked vegetables, comfort food, vegetarian casserole, easy vegetable bake

Find it online: https://zarameals.com/cheesy-vegetable-casserole-my-grandmothers-magic-touch-recipe/