Description
A delicious and creamy casserole featuring a medley of winter vegetables, perfect for warming up during the cold months.
Ingredients
Scale
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 1/2 cups sliced carrots
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (warm)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1/4 cup breadcrumbs (optional, for topping)
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Wash and chop vegetables into bite-sized pieces. Steam for 5–7 minutes until just tender.
- In a saucepan, melt butter over medium heat. Stir in flour to create a roux and cook 1–2 minutes.
- Gradually whisk in warm milk. Cook until sauce thickens, about 3–5 minutes.
- Stir in garlic powder, nutmeg, salt, and pepper. Add cheddar and Parmesan, stirring until melted.
- Place steamed vegetables in a large bowl. Pour cheese sauce over and gently combine.
- Transfer mixture to the prepared baking dish. Top with breadcrumbs if using.
- Bake for 20–25 minutes until bubbly and golden. Broil for 2–3 minutes for a crispier top.
- Let rest 5–10 minutes. Garnish with parsley and serve warm.
Notes
- Feel free to mix in other vegetables such as green beans or spinach.
- For a vegetarian option, ensure that the cheese used is rennet-free.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg