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A close-up of a golden-baked Vegetable Casserole with a spoonful being lifted from a white dish, showing the creamy interior.
Layla

Hearty Garden Vegetable Casserole

A comforting and colorful medley of fresh vegetables baked in a rich, homemade cheese sauce and finished with a golden, crunchy panko crust. This vegetable casserole is the perfect wholesome main or side dish for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetables
  • 3 cups broccoli florets
  • 3 cups cauliflower florets
  • 2 medium carrots sliced into 1/4-inch rounds
  • 1 medium zucchini diced
  • 1 red bell pepper diced
  • 1 tbsp olive oil
For the Cheesy Béchamel Sauce
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk warmed
  • 1 1/2 cups sharp cheddar cheese shredded
  • 1/2 cup Gruyère cheese shredded
  • 1 tsp Dijon mustard
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
For the Crunchy Topping
  • 3/4 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese grated
  • 2 tbsp unsalted butter melted
  • 1 tsp dried parsley

Equipment

  • 9x13 Inch Casserole Dish
  • Large Pot
  • Medium saucepan
  • Whisk
  • Colander

Method
 

Prepare the Vegetables
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. Bring a large pot of salted water to a boil. Add the broccoli, cauliflower, and carrots. Blanch for 3-4 minutes until slightly tender-crisp. Drain well in a colander and set aside.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the diced zucchini and red bell pepper and sauté for 4-5 minutes until just softened.
  4. Combine the blanched vegetables and the sautéed vegetables in the prepared casserole dish and spread them in an even layer.
Make the Cheesy Béchamel Sauce
  1. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
  2. Gradually whisk in the warm milk until the mixture is smooth. Bring to a simmer, stirring frequently, and cook for 5-7 minutes, until the sauce has thickened enough to coat the back of a spoon.
  3. Remove the saucepan from the heat. Stir in the shredded cheddar and Gruyère cheeses until fully melted and smooth. Mix in the Dijon mustard, nutmeg, salt, and pepper.
Assemble and Bake
  1. Pour the cheese sauce evenly over the vegetables in the casserole dish, gently stirring to combine.
  2. In a small bowl, mix together the panko breadcrumbs, grated Parmesan, melted butter, and dried parsley until combined.
  3. Sprinkle the panko topping evenly over the casserole.
  4. Bake for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown and crisp. Let the casserole rest for 10 minutes before serving.

Notes

For best results, use freshly shredded cheese as it melts better than pre-packaged shredded cheese. You can substitute with other vegetables like mushrooms, green beans, or asparagus. Store leftovers in an airtight container in the refrigerator for up to 3 days.