Here’s a rich, comforting Creamy Vegetable Casserole—perfect as a side or even a main dish.
🥦🧀 Creamy Vegetable Casserole
🧂 Ingredients
- 2 cups broccoli florets
- 1 cup carrots (sliced)
- 1 cup cauliflower florets
- 1 cup green beans or peas
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- ½ cup cream (optional, for extra richness)
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
🥄 Topping (optional but delicious)
- ½ cup breadcrumbs
- 2 tbsp melted butter
- 2 tbsp grated Parmesan cheese
🍳 Instructions
1. Prep vegetables
- Preheat oven to 180°C (350°F)
- Lightly steam or boil vegetables for 5–7 minutes (just until slightly tender)
- Drain and set aside
2. Make creamy sauce
- In a pan, melt butter over medium heat
- Add flour and cook for 1–2 minutes
- Slowly whisk in milk (and cream if using)
- Cook until thick and smooth
- Stir in cheddar cheese, garlic powder, salt, and pepper
3. Combine
- Add vegetables to the sauce and mix well
- Transfer to a greased baking dish
4. Add topping
- Mix breadcrumbs, melted butter, and Parmesan
- Sprinkle evenly over casserole
5. Bake
- Bake for 20–25 minutes until bubbly and golden on top
🍽️ Serving ideas
- Serve with grilled chicken or fish
- Pair with rice or bread
- Great for holidays or family dinners
🔥 Tips
- Use any vegetables you like (zucchini, corn, mushrooms)
- Don’t overcook veggies before baking
- Add chili flakes for a spicy kick
😋 Result
Creamy, cheesy vegetables with a golden, crispy topping—comfort food at its best.
If you want, I can also give you:
- A low-calorie version
- A no-cheese (dairy-free) version
- Or a chicken and veggie casserole upgrade 🍗
