Description
A warm and comforting casserole packed with tender winter vegetables, coated in a rich creamy sauce, and topped with golden cheese and crispy breadcrumbs. Perfect for cozy family dinners and hearty weeknight meals.
Ingredients
2 cups broccoli florets
2 cups cauliflower florets
1 cup carrots, sliced
1 cup green beans, trimmed and cut into pieces
1 cup corn (fresh or frozen)
1 cup diced potatoes
1 cup heavy cream
1 cup vegetable broth
1 cup shredded cheddar cheese
1 cup breadcrumbs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the broccoli, cauliflower, carrots, green beans, corn, and diced potatoes. Toss to distribute evenly.
- In a separate bowl, whisk together the heavy cream, vegetable broth, garlic powder, onion powder, dried thyme, salt, and pepper until smooth.
- Pour the creamy mixture over the vegetables and gently stir until all pieces are evenly coated.
- Grease a 9×13-inch baking dish with olive oil and transfer the vegetable mixture into the dish, spreading it evenly.
- Sprinkle the shredded cheddar cheese over the top, followed by an even layer of breadcrumbs.
- Bake for 30–35 minutes, or until the vegetables are fork-tender and the top is golden brown.
- Remove from the oven and let cool for 5–10 minutes before serving. Garnish with fresh parsley if desired.
Notes
Swap cheddar cheese with mozzarella or Gruyère for a different flavor profile.
For added protein, mix in cooked chicken or turkey.
Use half-and-half instead of heavy cream for a lighter version.
Substitute gluten-free breadcrumbs to make the dish gluten-free.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) oven to maintain a crispy topping.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 75 mg
