Vegetable Casserole (Print version)
A cozy Vegetable Casserole with tender mixed vegetables, creamy cheddar sauce, and a crisp golden breadcrumb topping.
# Ingredients:
For the vegetables
01 -
4 cups (300 g) broccoli florets, cut into bite-size pieces
02 -
4 cups (420 g) cauliflower florets, cut into bite-size pieces
03 -
2 cups (260 g) carrots, sliced 1/4 inch thick
04 -
1 cup (140 g) frozen peas, thawed
05 -
1 tablespoon kosher salt, for the boiling water
For the creamy sauce
06 -
3 tablespoons (42 g) unsalted butter
07 -
1 small yellow onion, finely chopped
08 -
3 cloves garlic, minced
09 -
3 tablespoons (24 g) all-purpose flour
10 -
1 1/2 cups (360 ml) whole milk
11 -
1/2 cup (120 ml) low-sodium vegetable broth
12 -
1 teaspoon Italian seasoning
13 -
1/2 teaspoon fine salt, plus more to taste
14 -
1/4 teaspoon black pepper
15 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
For the topping
16 -
3/4 cup (45 g) panko breadcrumbs
17 -
1/4 cup (25 g) grated Parmesan cheese
18 -
2 tablespoons (28 g) unsalted butter, melted
# Instructions:
01 -
Preheat the oven to 375°F. Lightly butter a 9x13-inch baking dish.
02 -
Bring a large pot of water to a boil and add the kosher salt. Add the carrots and cook for 3 minutes. Add the broccoli and cauliflower and cook 2-3 minutes more, until crisp-tender.
03 -
Drain the vegetables well, then spread them on a clean towel or sheet pan. Let them steam-dry for 5 minutes. Stir in the thawed peas.
04 -
Melt 3 tablespoons butter in a large saucepan over medium heat. Add onion and cook for 4-5 minutes, until softened. Add garlic and cook for 30 seconds.
05 -
Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and vegetable broth. Cook for 3-4 minutes, whisking often, until smooth and lightly thickened.
06 -
Turn the heat to low. Stir in Italian seasoning, fine salt, pepper, and cheddar cheese until melted. Taste and adjust the salt if needed.
07 -
Fold the dried vegetables into the sauce. Spread the mixture evenly in the prepared baking dish.
08 -
Mix panko, Parmesan, and melted butter in a small bowl. Sprinkle over the casserole. Bake for 22-25 minutes, until bubbling and golden on top. Rest 8-10 minutes before serving.
# Good to know:
01 -
Best served warm after resting for 8-10 minutes.
02 -
Assemble up to 1 day ahead without the topping.
03 -
Use thawed frozen vegetables if preferred, but dry them well.