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Delicious cheesy veggie casserole baked to perfection with fresh vegetables.

Cheesy Veggie Casserole

A delightful casserole packed with fresh veggies and a creamy, cheesy finish, perfect for family gatherings or cozy dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 cup cauliflower florets (fresh or frozen)
  • 1 cup broccoli florets (fresh or frozen)
  • 1 cup zucchini, sliced (can use summer squash)
  • 1 cup carrots, sliced (fresh or frozen)
Dairy
  • 2 cups shredded cheese (cheddar or a blend)
  • 1 cup heavy cream or cream of mushroom soup
Spices
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt
  • to taste Pepper
Miscellaneous
  • 1 tablespoon olive oil (for greasing)
  • cup Breadcrumbs (optional, for topping)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the cauliflower, broccoli, zucchini, and carrots.
  3. In another bowl, mix the shredded cheese with the heavy cream (or cream of mushroom soup), garlic powder, onion powder, salt, and pepper.
  4. Pour the cheese mixture over the vegetables and stir to coat well.
  5. Transfer the mixture to a greased baking dish, spreading it evenly.
  6. If desired, sprinkle breadcrumbs on top for a crispy finish.
Cooking
  1. Bake in the preheated oven for 30-35 minutes until the vegetables are tender and the cheese is bubbling and golden brown.
  2. Serve warm as a main or side dish.

Notes

Use a mix of fresh and frozen vegetables depending on availability. For best texture, bake until the cheese is golden brown and bubbly. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to maintain crispness. Experiment with different cheeses for varied flavors.