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Cheesy Vegetable Casserole

A creamy, comforting casserole with broccoli, zucchini, and carrots smothered in a cheesy sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: American, Comfort Food
Calories: 320

Ingredients
  

Vegetables
  • 2 cups broccoli florets blanched
  • 1 cup zucchini slices
  • 1 cup carrot slices
Cheese Sauce
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk whole milk
  • 1 cup cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated, half for topping
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup breadcrumbs optional, for topping
  • 1 tsp fresh parsley chopped, for garnish

Equipment

  • Mixing bowls
  • Saucepan
  • Baking dish
  • Whisk

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Blanch broccoli florets in boiling water for 2 minutes. Drain and set aside.
  3. Slice zucchini and carrots into thin pieces.
  4. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes.
  5. Gradually whisk in milk until smooth and thickened. Add garlic powder, onion powder, salt, and pepper.
  6. Remove from heat and stir in cheddar, mozzarella, and half the Parmesan until melted.
  7. Combine vegetables with cheese sauce and mix gently.
  8. Transfer mixture to prepared baking dish, smooth the top.
  9. Top with breadcrumbs and remaining Parmesan, if using.
  10. Bake 25–30 minutes until golden and bubbling. Garnish with parsley and serve warm.

Notes

This casserole keeps well in the fridge for up to 3 days and can be reheated in the oven.