A vegetable casserole is a cozy, flexible, and flavorful dish that works beautifully as a main or side. It’s a great way to use up fresh or frozen veggies and is easily adapted for different diets. Below is a classic version that’s creamy, cheesy, and topped with a golden crust — pure comfort food!
🥦 Creamy Vegetable Casserole
📋 Ingredients (Serves 6–8)
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2 cups broccoli florets
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1 cup cauliflower florets
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1 cup sliced carrots
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1 cup green beans (fresh or frozen)
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1/2 cup frozen peas
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2 tbsp butter
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 tbsp all-purpose flour
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1 cup milk (whole or 2%)
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1/2 cup sour cream or plain Greek yogurt
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1 1/2 cups shredded cheddar cheese (or a mix: mozzarella, Monterey Jack, etc.)
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1/2 tsp salt
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1/4 tsp black pepper
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1/2 tsp dried thyme or Italian seasoning
🧀 Topping (optional but delicious):
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1/2 cup breadcrumbs or crushed crackers
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2 tbsp melted butter
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Extra shredded cheese for top
👩🍳 Instructions
1. Preheat oven
To 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
2. Par-cook the veggies
Steam or boil the broccoli, cauliflower, carrots, and green beans for 3–5 minutes, just until slightly tender but still firm.
Drain and set aside.
3. Make the creamy sauce
In a saucepan, melt butter over medium heat. Add onions and sauté until soft (about 3 minutes), then stir in garlic.
Whisk in flour and cook for 1 minute to form a roux.
Gradually whisk in milk. Stir until thickened (about 3–5 minutes).
Remove from heat and stir in sour cream, half the cheese, salt, pepper, and herbs.
4. Combine
In a large bowl, toss the veggies with the sauce. Mix in peas. Pour mixture into prepared baking dish.
Top with remaining cheese.
5. Add topping (optional)
Mix breadcrumbs with melted butter and sprinkle over the casserole.
6. Bake
Bake for 25–30 minutes, until bubbling and golden on top. Broil the last 2 minutes if you want a crispier top.
🥄 Tips & Variations
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Vegan option: Use plant-based milk, vegan cheese, and coconut yogurt or dairy-free sour cream.
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Add protein: Mix in cooked shredded chicken or chickpeas.
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Use what you have: Zucchini, mushrooms, corn, spinach, or sweet potatoes all work well here.
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Make ahead: Assemble the casserole up to a day ahead and refrigerate before baking.
Would you like a low-carb version (using cauliflower base) or one that includes a grain like rice or quinoa for a heartier dish?
