Creamy, Cheesy Baked Vegetable Casserole

Creamy, Cheesy Baked Vegetable Casserole

Ingredients

The Vegetables:

• 2 medium zucchini, sliced into half-moons
• 2 cups broccoli florets (cut into bite-sized pieces)
• 2 cups cauliflower florets
• 1 cup sliced cremini mushrooms
• 1 medium bell pepper (red or yellow), diced
• 2 tbsp olive oil (or melted butter)
• Salt and black pepper to taste
• ½ tsp garlic powder

The Creamy Cheese Sauce:

• ¼ cup (½ stick) unsalted butter
• ¼ cup all-purpose flour
• 2 cups whole milk (or half-and-half for extra richness)
• 1 cup vegetable or chicken broth
• 3 cloves garlic, minced
• 2 cups freshly shredded sharp cheddar cheese (divided)
• 1 cup freshly shredded Gruyère or Swiss cheese (divided)
• ½ tsp ground mustard or Dijon mustard (enhances the cheese flavor)
• A pinch of cayenne pepper or smoked paprika (optional)

The Topping:

• ½ cup panko breadcrumbs
• 2 tbsp melted butter
• ¼ cup grated Parmesan cheese

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Roast the Vegetables: Toss the zucchini, broccoli, cauliflower, mushrooms, and bell pepper with the olive oil, salt, pepper, and garlic powder. Spread them onto a baking sheet and roast for 12 to 15 minutes just until tender-crisp (this prevents the casserole from becoming watery later). Transfer them to your prepared 9×13 baking dish.
3. Make the Roux: Melt the ¼ cup of butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly, until golden and bubbling (this cooks out the raw flour taste).
4. Build the Sauce: Slowly pour in the milk and broth while whisking vigorously to prevent lumps. Add the minced garlic and ground mustard. Cook, stirring frequently, for 5 to 7 minutes until the mixture thickens enough to coat the back of a spoon.
5. Add the Cheese: Remove the saucepan from the heat. Stir in half of your cheddar cheese and half of your Gruyère cheese until completely melted, smooth, and creamy. Season with salt and pepper to taste.
6. Combine: Pour the warm cheese sauce evenly over the vegetables in the baking dish, gently stirring to ensure every piece is coated. Sprinkle the remaining cheddar and Gruyère cheeses over the top.
7. Make the Topping: In a small bowl, toss the panko breadcrumbs with the 2 tbsp of melted butter and Parmesan cheese. Sprinkle this evenly over the casserole.
8. Bake: Bake uncovered for 20 to 25 minutes, or until the sauce is bubbly around the edges and the breadcrumbs on top are golden brown.
9. Rest and Serve: Let the casserole rest for 10 minutes before serving so the sauce can set slightly.

Chef’s Tips for Success

• Pre-Cooking Veggies is Key: Roasting or steaming the vegetables briefly before adding them to the sauce prevents them from releasing excess water while baking, keeping your cheese sauce rich and thick.
• Shred Your Own Cheese: Pre-bagged shredded cheese contains anti-caking agents that prevent it from melting smoothly. Grating blocks of cheddar and Gruyère yields the creamiest results!