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🥦🥕 Vegetable Casserole (Baked & Cheesy)
🧾 Ingredients
Vegetables (mix & match)
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup carrots, sliced
- 1 cup zucchini, chopped
- ½ cup peas or corn (optional)
- 1 small onion, chopped
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheese (cheddar or mozzarella)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Topping
- ½ cup shredded cheese
- ¼ cup breadcrumbs (optional, for crunch)
🥣 Instructions
1. Pre-cook vegetables
- Boil or steam vegetables for 3–5 minutes until slightly tender
- Drain well (important to avoid watery casserole)
2. Make creamy sauce
- Melt butter in a pan
- Add flour and cook 1 minute (creates roux)
- Slowly whisk in milk until smooth
- Cook until thickened
- Add cheese, salt, pepper, and garlic powder
- Stir until creamy
3. Combine
- In a large bowl, mix vegetables with cheese sauce
4. Assemble
- Pour mixture into greased baking dish
- Top with shredded cheese and breadcrumbs
5. Bake
- Preheat oven to 180°C (350°F)
- Bake for 20–25 minutes
- Top should be golden and bubbling
🍽️ Serve
- Let rest for 5–10 minutes before serving
- Serve warm as a main or side dish
💡 Tips
- Don’t overcook vegetables before baking—they soften more in oven
- Use sharp cheddar for stronger flavor
- Add a splash of cream for extra richness
- Sprinkle paprika or chili flakes for color and spice
🔄 Variations
- Protein version: add cooked chicken or minced beef
- Low-carb version: use cauliflower only
- Healthy version: use olive oil instead of butter, less cheese
- Spicy version: add jalapeños or hot sauce
