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Easy Creamy Cheesy Vegetable Casserole

A spoonful of creamy, cheesy vegetable casserole being lifted, showing long cheese pulls over the golden-brown baked dish.
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Make this satisfying vegetable casserole for a comforting weeknight dinner or a crowd-pleasing side dish. It features hearty vegetables in a rich, creamy cheese sauce, topped with a crisp crust.

Ingredients

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  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 cups shredded cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese
  • 4 cups mixed frozen vegetables (broccoli florets, carrots, peas, cauliflower)
  • 1/2 cup panko breadcrumbs

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
  3. Gradually whisk in the milk until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  4. Remove the saucepan from the heat. Stir in the salt, black pepper, and garlic powder.
  5. Add 1 1/2 cups of the cheddar cheese and all of the Monterey Jack cheese to the sauce. Stir until the cheese melts completely and the sauce is smooth.
  6. Add the mixed frozen vegetables to the cheese sauce and stir gently to coat them evenly.
  7. Pour the vegetable mixture into the prepared baking dish.
  8. In a small bowl, mix the remaining 1/2 cup of cheddar cheese with the panko breadcrumbs. Sprinkle this topping evenly over the vegetables.
  9. Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.
  10. Let the casserole rest for 5 minutes before serving.

Notes

  • You can use fresh or frozen vegetables. If using fresh, steam or lightly boil them first until tender-crisp.
  • For a richer flavor, use cream of mushroom soup instead of making the roux-based sauce. Combine 1 can of condensed soup with 1/2 cup milk and proceed from step 4.
  • This casserole is a great make ahead dish. Assemble it completely, cover it, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://delishcraze.com/easy-creamy-cheesy-vegetable-casserole/