There’s nothing quite as comforting as a warm, bubbling dish of cheesy vegetable casserole straight out of the oven. This hearty and flavorful side dish is a classic favorite during holidays, weeknight dinners, potlucks, and family gatherings. Packed with colorful vegetables, a rich and creamy cheese sauce, and a perfectly golden topping, this recipe offers both nutrition and indulgence in every bite. Whether you’re looking for a way to use up your veggies or need a crowd-pleasing dish for the table, this casserole delivers a cheesy, cozy, and satisfying experience for all ages.
Ingredients
- 2 cups broccoli florets (fresh or frozen, chopped)
- 1 cup cauliflower florets
- 1 cup sliced carrots
- 1 cup green beans, trimmed and cut
- 1/2 cup diced red bell pepper
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk (whole or 2%)
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 cups shredded sharp cheddar cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1/2 cup crushed Ritz crackers or breadcrumbs
- Cooking spray or butter for greasing
Preparation
Step 1: Preheat and Prepare Vegetables
Preheat your oven to 375°F (190°C). If using fresh vegetables, blanch the broccoli, cauliflower, carrots, and green beans in boiling water for 2–3 minutes until slightly tender but still firm. Drain and set aside. If using frozen vegetables, allow them to thaw slightly and pat dry.
Step 2: Sauté the Aromatics
In a large skillet, heat olive oil and butter over medium heat. Add the diced onion and cook for 3–4 minutes until soft. Stir in the garlic and cook for 1 more minute until fragrant.
Step 3: Make the Cheese Sauce
Sprinkle the flour over the onions and garlic, stirring continuously to form a roux. Cook the flour for 1–2 minutes, then slowly whisk in the milk to avoid lumps. Continue stirring until the sauce thickens, about 3–4 minutes. Add salt, pepper, and paprika. Stir in sour cream, 1 1/2 cups of shredded cheddar, and all the Parmesan. Mix until melted and smooth.
Step 4: Combine Vegetables and Sauce
Place the prepared vegetables (broccoli, cauliflower, carrots, green beans, corn, peas, and red bell pepper) into a large mixing bowl. Pour the cheese sauce over the vegetables and toss to coat evenly.
Step 5: Assemble and Bake
Grease a 9×13 inch baking dish. Spread the vegetable mixture evenly into the dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top, then cover with crushed crackers or breadcrumbs.
Step 6: Bake and Serve
Bake uncovered for 25–30 minutes, or until the top is golden and bubbling. Let rest for 5 minutes before serving.
Variations
- Swap cheddar for Monterey Jack, Gruyère, or pepper jack for a twist
- Add chopped cooked chicken, ham, or bacon for protein
- Use a mix of zucchini, squash, and mushrooms for a seasonal spin
- Stir in cooked rice or quinoa to make it a complete meal
- Replace sour cream with Greek yogurt for a lighter version
- Add jalapeños or red pepper flakes for heat
Cooking Notes
- Blanching fresh vegetables ensures they cook evenly
- Frozen vegetables are convenient but should be thawed to avoid excess water
- Use freshly grated cheese for better melting and taste
- The flour-based roux is key to a thick, creamy sauce
- Cover loosely with foil if top browns too quickly
Serving Suggestions
- Serve as a side with roast chicken, pork chops, or meatloaf
- Pair with a fresh garden salad and crusty bread
- Add to your holiday spread alongside stuffing and mashed potatoes
- Use as a vegetarian main course by increasing portion size
- Enjoy leftovers the next day with scrambled eggs or in wraps
Tips
- Prep all veggies in advance to streamline cooking
- Make the casserole a day ahead and bake before serving
- Add crushed fried onions instead of crackers for a crunchy topping
- Stir in a spoon of Dijon mustard to enhance cheese flavor
- Reheat in oven or microwave with a splash of milk to keep moist
Prep Time / Cooking Time / Total Time
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Nutritional Information (approximate per serving, serves 8)
- Calories: 310
- Protein: 11g
- Fat: 19g
- Carbohydrates: 24g
- Sodium: 450mg
- Sugar: 6g
- Fiber: 4g
FAQs
Can I freeze this casserole?
- Yes. Assemble the casserole without baking, cover tightly, and freeze for up to 2 months. Bake directly from frozen at 375°F for 45–50 minutes.
Can I use canned vegetables?
- It’s possible, but they’ll be softer and may become mushy. Fresh or frozen vegetables are preferred for best texture.
Can I make this dish gluten-free?
- Yes, use a gluten-free flour blend and substitute gluten-free crackers or breadcrumbs.
How do I store leftovers?
- Store cooled leftovers in an airtight container in the fridge for up to 4 days.
Can I double the recipe?
- Absolutely. Use two 9×13 pans or one large roasting pan and increase baking time by 10–15 minutes.
Conclusion
This Cheesy Vegetable Casserole is a heartwarming, family-friendly dish that’s versatile, easy to prepare, and endlessly customizable. It’s the perfect recipe to sneak more veggies onto the table while still delivering rich, cheesy satisfaction in every bite. With a creamy sauce, golden topping, and a rainbow of vegetables, it’s guaranteed to please picky eaters and veggie lovers alike. Whether for a weeknight dinner or a festive feast, this casserole will quickly become a go-to favorite in your recipe box.