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
Scale
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.
