Creamy Vegetable Casserole

About this recipe

This updated creamy vegetable casserole brings a modern twist to a classic favorite, highlighting the wholesome flavors of fresh vegetables enveloped in a rich and velvety sauce. Perfect for family dinners or a comforting side dish, it retains its status as a nutritious meal, enhanced with a more natural approach to creaminess, avoiding canned soups. Enjoy the layered textures and flavors that make this dish a must-try.

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup sliced carrots
• 1 cup sliced mushrooms
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 cup vegetable stock
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup breadcrumbs
• 2 tbsp butter, melted

Directions

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Steam broccoli, cauliflower, and carrots until just tender and set aside.

3. 3

   In a large skillet, sauté mushrooms, onion, and garlic until soft.

4. 4

   Whisk together vegetable stock and heavy cream, then stir in cheddar and Parmesan cheeses until melted.

5. 5

   Combine steamed vegetables with the cheese mixture and season with salt and pepper.

6. 6

   Transfer the mixture to a 9x13 inch baking dish.

7. 7

   Mix breadcrumbs with melted butter and sprinkle over the casserole.

8. 8

   Bake for 30-35 minutes or until the top is golden and bubbly.