Cheesy Vegetable Casserole

My Garden Life
February 26, 2020
Servings: 8 as a main course

Ingredients

Vegetables:
1 large head of broccoli, cut into florets
1 large head of cauliflower, cut into florets
3 large carrots, peeled and sliced into rounds
1 16-ounce package of frozen peas or 2 cups fresh
For the sauce:
6 tablespoons butter
1/3 cup all-purpose flour
4 cups whole milk
2 cups Gruyère cheese, grated
4 cups cheddar cheese, grated
1/2 cup Parmesan, grated or shredded
Salt and pepper

Directions

Preheat the oven to 350°F degrees. Butter a 3- to 4-quart casserole pan and set it aside.
Prepare the vegetables: Place the broccoli, cauliflower and carrots in a steamer and steam for 5-10 minutes until just tender. Cook the frozen peas as instructed on the package. If using fresh peas, place them in a microwave-safe dish, add a tablespoon of water, and cover with a lid. Cook on high for six minutes, stirring halfway through. Drain.
As the vegetables are cooking, make the sauce: Melt the butter in a stockpot or a deep saucepan. Add the flour and cook over medium heat for about two minutes, whisking continuously, until the mixture is smooth and golden. Add the milk a little at a time, whisking as you go, until the sauce starts to thicken, about two or three more minutes. Turn the heat down to low.
Mix the Gruyere and the cheddar together, then add 4 cups of the cheese mixture a cup at a time, to the sauce, stirring after each addition until smooth. Taste and season. Reserve the remaining two cups of cheese.
Add the prepared vegetables to the pot with the cheese sauce and mix well. Scrape the sauced vegetables into the greased casserole dish. Sprinkle the reserved cheese and the Parmesan evenly over the top.
Bake until lightly browned and bubbling, about 30 minutes. The casserole can be kept refrigerated for up to a week.

Tips:

  • For variation, add a cup of cooked pasta right after stirring in the cheese. Pasta noodles that hold up especially well when baked are penne, shell, fusilli, rotini and rigatoni.
  • Any vegetables, even leftovers, can work in place of the vegetables called for in this recipe. Experiment to find your favorite combinations!
  • For a second meal from the casserole, combine the leftovers with 6 to 8 cups of chicken or vegetable stock. Warm in a pot on the stove for a cheesy cream of vegetable soup.
You’ll have no problem getting even the fussiest eater to enjoy their vegetables with this rich vegetable casserole. Pair it with crusty French bread for a main course or serve it alongside roasted turkey or steak as an elegant side dish. However you decide to use this casserole, getting your vegetables has never been so easy and so delicious.
Looking for a lighter way to get your veggie fix? Try this simple recipe for spaghetti squash primavera.

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