If you’re searching for a comforting dish that brings vibrant flavors and wholesome goodness together, look no further than this Vegetable Casserole with Cheddar and Thyme Recipe. It’s the perfect way to make vegetables shine with the creamy richness of cheddar and the subtle earthiness of thyme playing starring roles. This casserole serves as a hearty side or even a satisfying main, wrapping tender, colorful veggies in a luscious, cheesy embrace that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Vegetable Casserole with Cheddar and Thyme Recipe lies in its straightforward ingredients, each deliberately chosen to balance taste, texture, and nutritional value. From crisp broccoli to sharp cheddar and aromatic thyme, every component adds something special to the final dish.
- Broccoli florets (2 cups): Offer a satisfying crunch and vibrant green hue that brightens the casserole.
- Cauliflower florets (1 cup): Bring a mild nuttiness and firm bite to contrast the softer veggies.
- Sliced carrots (1 cup): Add sweetness and a pop of bright orange color.
- Chopped zucchini (1 cup): Provide moisture and a subtle, fresh flavor that complements the mix.
- Chopped bell pepper (1 cup): Any color works here, contributing sweetness and a tender crunch.
- Chopped onion (1/2 cup): Infuses savory depth once sautéed.
- Minced garlic (2 cloves): Delivers aromatic warmth and boosts the overall flavor.
- Olive oil (1 tbsp): Used to sauté onions and garlic, adding a silky richness.
- Shredded cheddar cheese (1 cup): Melts beautifully to create that cheesy, gooey texture you’ll love.
- Sour cream or Greek yogurt (1/2 cup): Gives creaminess and a slight tang to keep things balanced.
- Milk (1/2 cup): Lightens the mixture and helps blend the flavors.
- Dried thyme (1/4 tsp): Adds a subtle herbal note that lifts the dish.
- Salt and pepper: To taste, allowing you to adjust for perfect seasoning.
- Breadcrumbs (1/2 cup, optional): Add a crispy, golden topping when combined with butter.
- Melted butter (2 tbsp, if using breadcrumbs): Makes the breadcrumbs wonderfully crunchy and golden.
How to Make Vegetable Casserole with Cheddar and Thyme Recipe
Step 1: Prepare Your Oven and Dish
Begin by heating your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish so your cheesy vegetable mixture won’t stick and will brown beautifully on top.
Step 2: Steam the Vegetables
Next, steam or lightly boil the broccoli, cauliflower, carrots, and zucchini for about 5–6 minutes. You want them tender but not mushy — this keeps the vibrant colors and a pleasant bite intact. Drain well to avoid a watery casserole.
Step 3: Sauté Onions and Garlic
While the veggies cook, heat the olive oil in a large skillet over medium heat. Toss in the chopped onion and minced garlic and sauté for about 3 minutes until they soften and release their enticing aroma. This step builds a flavorful base for the casserole.
Step 4: Combine Ingredients
In a large mixing bowl, gently toss together your cooked veggies, sautéed onion and garlic, raw bell pepper, shredded cheddar, sour cream or Greek yogurt, milk, dried thyme, and seasoning with salt and pepper. Mixing everything thoroughly ensures every bite bursts with cheesy, herby goodness.
Step 5: Assemble the Casserole
Transfer your vegetable and cheese mixture to the greased casserole dish. Spread it out evenly to promote even cooking and caramelization.
Step 6: Add a Crunchy Topping (Optional)
If you’re craving some crunch, combine the breadcrumbs with melted butter and sprinkle this mixture over the top. It will bake into a golden, crispy crust that beautifully contrasts the creamy interior.
Step 7: Bake and Enjoy
Pop your casserole into the oven and bake for 25 to 30 minutes until bubbling and golden on top. Let it cool for 5 minutes before serving to allow the flavors to settle and the casserole to set perfectly.
How to Serve Vegetable Casserole with Cheddar and Thyme Recipe
Garnishes
Fresh herbs like chopped parsley or a sprinkle of extra dried thyme add a lively, fragrant touch as a garnish. You can also add a light drizzle of high-quality olive oil or a few cracked black peppercorns for an attractive finish.
Side Dishes
This casserole pairs wonderfully with simple, fresh sides—think a crisp green salad with vinaigrette or roasted garlic bread to soak up every cheesy bite. It also complements grilled chicken or fish for a complete, satisfying meal.
Creative Ways to Present
For a fun twist, try serving individual portions in mini ramekins or hollowed-out bell peppers. This makes for an eye-catching presentation that is perfect for dinner parties or cozy family get-togethers, showcasing the vibrant veggies and melted cheddar beautifully.
Make Ahead and Storage
Storing Leftovers
Your Vegetable Casserole with Cheddar and Thyme Recipe keeps beautifully in the fridge for up to 3 days. Store it covered tightly with foil or in an airtight container to maintain moisture and keep it tasting fresh.
Freezing
If you want to enjoy this comforting dish another day, freeze leftovers in individual portions or the entire casserole in a freezer-safe container. Be sure to cool completely before freezing, and it will last for up to 2 months without losing flavor or texture.
Reheating
To reheat, cover the casserole with foil and warm it in a 350°F (175°C) oven until heated through, about 20 minutes. If frozen, thaw overnight in the fridge first. You can also reheat in the microwave, though the oven helps keep the top deliciously crisp.
FAQs
Can I use other types of cheese instead of cheddar?
Absolutely! While cheddar provides a classic sharpness, feel free to experiment with Gruyere, mozzarella, or even a smoky gouda for different flavor profiles. Just make sure the cheese melts well to maintain that creamy texture.
Is this casserole suitable for vegetarians?
Yes, this Vegetable Casserole with Cheddar and Thyme Recipe is completely vegetarian-friendly. However, if you want to make it vegan, you’d need to substitute the dairy ingredients with plant-based alternatives.
Can I add protein to this recipe?
Definitely! Adding cooked chicken, turkey, or even crispy tofu can turn this casserole into a heartier main dish. Just fold in your protein of choice during the mixing step to blend the flavors evenly.
How can I make this recipe gluten-free?
Simply skip the breadcrumbs or replace them with gluten-free breadcrumbs. Make sure to use gluten-free milk alternatives if needed, and your casserole remains delicious and safe for gluten-sensitive diets.
What’s the best way to achieve a crispy topping?
Mixing breadcrumbs with melted butter is key to that golden, crunchy finish. Baking uncovered during the last 10 minutes helps the top crisp up perfectly without over-drying the veggies beneath.
Final Thoughts
This Vegetable Casserole with Cheddar and Thyme Recipe has fast become one of my favorite go-to meals because it perfectly balances comfort and nutrition with a splash of gourmet charm. It’s a crowd-pleaser that brings warmth to any table, and once you try it, I’m sure it’ll find a spot in your recipe rotation too. Give it a whirl, and enjoy every cheesy, herby bite!
Print
Vegetable Casserole with Cheddar and Thyme Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Veggie Casserole is a wholesome and comforting dish featuring a medley of steamed broccoli, cauliflower, carrots, and zucchini combined with sautéed onions and garlic, then baked in a creamy cheese sauce topped with optional buttery breadcrumbs for a golden, crispy finish. Perfect as a hearty vegetarian main or a colorful side, this casserole blends vibrant vegetables with rich cheddar cheese and herbs in a baked, cozy meal.
Ingredients
Vegetables
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 1 cup sliced carrots
- 1 cup chopped zucchini
- 1 cup chopped bell pepper (any color)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
Wet Ingredients & Dairy
- 1 tbsp olive oil
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup milk
Seasonings and Toppings
- 1/4 tsp dried thyme
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tbsp melted butter (if using breadcrumbs)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish to prevent sticking.
- Steam Vegetables: Steam or lightly boil the broccoli, cauliflower, carrots, and zucchini for 5 to 6 minutes until they are just tender. After cooking, drain them thoroughly and set aside.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3 minutes until they become soft and fragrant.
- Combine Ingredients: In a large bowl, mix together the cooked vegetables, sautéed onions and garlic, chopped bell pepper, shredded cheddar cheese, sour cream (or Greek yogurt), milk, dried thyme, salt, and pepper. Stir well to create a cohesive mixture.
- Assemble Casserole: Pour the vegetable and cheese mixture into the prepared casserole dish and spread it out evenly to create a uniform layer.
- Add Breadcrumb Topping (Optional): If using breadcrumbs, mix them with the melted butter and sprinkle this mixture evenly over the top of the casserole for a crunchy finish.
- Bake: Place the casserole in the oven and bake for 25 to 30 minutes, until the top is golden brown and bubbly.
- Cool and Serve: Remove the casserole from the oven and allow it to cool for 5 minutes before serving to enhance flavors and texture.
Notes
- Steaming vegetables just until tender keeps them crisp and prevents mushiness during baking.
- You can substitute sour cream with Greek yogurt for a healthier option.
- Adding breadcrumbs is optional but adds a delicious crunchy texture on top.
- Feel free to use different cheese varieties like mozzarella or Monterey Jack for a flavor twist.
- This casserole can be prepared ahead and refrigerated before baking.
