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.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Related Posts

Garlic and Chives Cheese Spread

Garlic and Chives Cheese Spread

A rich spread for bread or fresh vegetables. Make a complete meal with a hearty soup served with bread and herb-cheese spread.
Parsley Cilantro Marinade

Parsley Cilantro Marinade

An easy-to-make blend of fresh herbs and lemon for marinating fish or poultry. This is the perfect recipe to use herbs cut from your garden!
Greek Tzatziki Sauce

Greek Tzatziki Sauce

Tzatziki couldn't be easier to make and can be used as a dip, a sauce, or even a stand-alone side dish. Home-grown cucumbers make this Greek favorite even more delicious.

Related Posts

Easy to Make Berry Jam

Easy to Make Berry Jam

Stuffed Scalloped Squash

Stuffed Scalloped Squash

Make Your Own Herbal Infusions

Make Your Own Herbal Infusions

frost map with dates

Frost Map with Dates

USDA zone finder with zip code search and maps

USDA Zone Finder

plant library

Plant Library

Save plants to your personal library

Join My Garden Club to access more features

Already a member?
Log in now

Pin It on Pinterest

Share This

Share this post with your friends!