Print

Creamy Winter Vegetable Casserole

Print Recipe

Ingredients

Scale
  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 1 1/2 cups sliced carrots
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk (warm)
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup breadcrumbs (optional, for topping)
  • 1 tablespoon chopped parsley (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. <
  2. p id=”instruction-step-2″>2. Wash and chop vegetables into bite-sized pieces. Steam for 5–7 minutes until just tender.
  3. id=”instruction-step-3″>3. In a saucepan, melt butter over medium heat. Stir in flour to create a roux and cook 1–2 minutes.
  4. =”instruction-step-4″>4. Gradually whisk in warm milk. Cook until sauce thickens, about 3–5 minutes.
  5. instruction-step-5″>5. Stir in garlic powder, nutmeg, salt, and pepper. Add cheddar and Parmesan, stirring until melted.
  6. instruction-step-6″>6. Place steamed vegetables in a large bowl. Pour cheese sauce over and gently combine.
  7. instruction-step-7″>7. Transfer mixture to the prepared baking dish. Top with breadcrumbs if using.
  8. instruction-step-8″>8. Bake for 20–25 minutes until bubbly and golden. Broil for 2–3 minutes for a crispier top.
  9. ruction-step-9″>9. Let rest 5–10 minutes. Garnish with parsley and serve warm.

Find it online: https://thecookingjournal.com/creamy-winter-vegetable-casserole/

Exit mobile version