Creamy Winter Vegetable Casserole
A cozy and comforting casserole packed with wholesome winter vegetables and creamy cheese sauce, perfect for quick weeknight dinners or potlucks.
Ingredients
Vegetables
- 1 head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 2 medium carrots, sliced
Cheese Sauce
- 2 cups shredded cheese (e.g., cheddar or blend)
- 2 cups milk Can substitute with almond or oat milk.
- 2 tablespoons butter Can substitute with olive oil for a dairy-free option.
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- Salt and pepper to taste
Topping
- Breadcrumbs for topping (optional) Mix with olive oil or melted butter for extra crispiness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Steam the cauliflower, broccoli, and carrots until slightly tender, about 5-7 minutes.
Making the Sauce
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes.
- Gradually whisk in milk and bring to a simmer until thickened.
- Remove from heat and stir in shredded cheese, garlic powder, salt, and pepper until smooth.
Assembly and Baking
- Combine the steamed vegetables with the cheese sauce and mix well.
- Pour the mixture into a greased baking dish.
- If desired, sprinkle breadcrumbs on top.
- Bake for 25-30 minutes, or until the top is golden and bubbling.
- Serve warm.
Notes
This dish can be made ahead and refrigerated for up to 24 hours before baking. It also freezes well for up to 2 months. Use frozen vegetables for convenience, or mix in different veggies or proteins for variety.