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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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★★★★★

5.3 from 27 reviews

This Cheesy Vegetable Casserole is a heartwarming, flavorful dish inspired by grandmother’s classic cooking. Combining tender broccoli, cauliflower, carrots, and optional zucchini and bell peppers with a creamy cheddar-mozzarella cheese sauce, it’s topped with a golden Parmesan breadcrumb crust for the perfect comforting meal or side dish.

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)

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 (for topping)
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to ensure the casserole doesn’t stick.
  2. Prepare the vegetables: Blanch or steam the broccoli, cauliflower, and carrots until they are just tender but still firm. If you are using frozen vegetables, pat them dry well to remove excess moisture.
  3. Make the roux: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to eliminate the raw flour taste, forming a smooth paste called a roux.
  4. Add milk and thicken: Gradually pour in the milk while whisking constantly to avoid lumps. Continue whisking and cook until the sauce thickens enough to coat the back of a spoon.
  5. Add cheeses and seasonings: Remove the sauce from heat. Stir in the shredded cheddar and mozzarella cheeses until completely melted and smooth. Mix in garlic powder, nutmeg, and salt and pepper to taste, creating a flavorful cheese sauce.
  6. Combine vegetables and sauce: Place the prepared vegetables evenly in the greased baking dish. Pour the cheese sauce over the vegetables and gently fold to coat everything thoroughly.
  7. Prepare breadcrumb topping: In a small bowl, mix the breadcrumbs with 2 tablespoons of melted butter to help create a golden, crispy crust.
  8. Assemble the casserole: Sprinkle the buttered breadcrumbs evenly over the casserole’s surface, then top with grated Parmesan cheese for added flavor and browning.
  9. Bake: Bake the casserole uncovered in the preheated oven for 25–30 minutes until the topping is bubbly, golden brown, and crispy.
  10. Rest and serve: Allow the casserole to rest for 10 minutes once removed from the oven so it sets slightly before serving, ensuring perfect slices and optimal flavor.

Notes

  • For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
  • You can add other vegetables like mushrooms or peas for extra variety.
  • Use low-fat milk and reduced-fat cheese to lower calories and fat content.
  • Make this casserole ahead and refrigerate before baking; just add a few extra minutes to the baking time.
  • Leftovers can be stored in the fridge for up to 3 days and reheated gently in the oven.

Nutrition

Keywords: cheesy vegetable casserole, broccoli cauliflower casserole, vegetable bake, comfort food, cheesy veggie bake

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