Creamy Vegetable Casserole
A versatile and comforting dish packed with nutrients, featuring a creamy cheese sauce and an assortment of vegetables.
Ingredients
Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups carrots, sliced
Cheese Sauce
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup heavy cream or milk
- 2 tablespoons butter
- Salt and pepper to taste Salt and pepper
Topping
- 1/4 cup breadcrumbs
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large pot, bring salted water to a boil and cook the broccoli, cauliflower, and carrots for about 5-7 minutes until tender. Drain and set aside.
Cooking the Sauce
- In a separate saucepan, melt butter over medium heat. Stir in heavy cream and bring to a simmer.
- Add the shredded cheese, stirring until melted and smooth. Season with salt and pepper.
Combine and Bake
- Combine the cooked vegetables with the cheese sauce and mix well.
- Pour the mixture into a greased baking dish and top with breadcrumbs.
- Bake for 25-30 minutes until bubbly and golden on top.
- Serve warm.
Notes
Pairs beautifully with a crisp green salad or roasted chicken. For added flavor, drizzle with balsamic reduction or sprinkle with fresh herbs. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months.