Vegetable Casserole
There is nothing easier than a great Vegetable Casserole! Not only is it super tasty, packed with fresh vegetables, cheeses, herbs, and spices, but it’s a great way to get your kids to eat their veggies!
Also, for the holidays or a Sunday dinner, try our French Mashed Potatoes, Yorkshire Pudding Recipe or delicious Crispy Brussels Sprouts.
Why I Love This Recipe
- Great way to serve a variety of veggies
- Can be made ahead
- You can change the crunchy topping
- Steaming the vegetables keeps them bright and flavorful
- New dish
Helpful Items for This Recipe
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4.4 QT Baking Dish, 9×13 Large Casserole Dish for Oven
4 Piece Stainless Steel Serving Spoons Set, 10-Inch, Includes 2 Large, 2 Slotted
6 Pcs Glass Measuring Cups with Lids Set, 1-Cup, 2-Cup, 4-Cup
Ingredients in Vegetable Casserole
I love this recipe because the variety of vegetables in the casserole makes it not only yummy but healthy, too. Plus, you can change up the vegetables as you like, depending on what is in season.
Recipe Ingredients
Cauliflower florets – Add great color and texture to the casserole.
Broccoli florets – A healthy green options that add great flavor to the casserole.
Carrots, sliced – Gives the casserole a bit of crunch, and the bright orange color gives the casserole an attractive look.
Butter – I use salted butter, but you can use unsalted if you like. You will have to adjust the seasonings a little more before baking.
All-purpose flour – Helps to thicken the cheese sauce.
Milk – You can use half and half, whole milk, or 2% if you want it a little lighter.
Cheddar cheese, grated – I like to grate my own cheddar chees rather than using the pre-shredded bags.
Mozzarella, grated – This is optional, but it does add extra creaminess to the dish!
Garlic powder – You can substitute granulated garlic if you like.
Onion powder – Adds a hint of onion without being overpowering.
Paprika – Adds a mild flavor to the dish and a pop of color, too!
Kosher salt & black pepper, to taste – I like to use Kosher salt and fresh ground pepper.
Topping Ingredients
Crackers, crushed – You want to use a nice butter cracker, like Ritz or a Vinta, for the topping.
Butter, melted – I use salted butter, but you can use unsalted butter if you prefer.
How to Make This Vegetable Casserole
Preheat the oven to 375 degrees F. Grease a 9 x 13-inch baking dish, and set it aside.
Steam or boil cauliflower, broccoli, and carrots for 4–5 minutes until just tender-crisp. Drain well and set aside. Do not overcook! Remember, they will be baking in the oven, and you don’t want them to be overcooked and mushy.
In another medium saucepan, melt the butter over medium heat. Stir in the flour and whisk, cooking for 1 minute.
Slowly whisk in the milk and continue to whisk until smooth and thickened. Then add the grated cheese(s), garlic powder, onion powder, paprika, Kosher salt, and fresh ground pepper. Continue to whisk until the cheese is melted and the mixture is creamy.
Spread the vegetables out evenly in the prepared baking dish. Pour the cheese sauce over the vegetables, making sure that they are all covered.
Mixed the crushed crackers with the melted butter and stir to coat the crackers. Sprinkle the cracker butter mixture evenly over the casserole. Bake in the preheated oven for 20 – 25 minutes or until the casserole is bubbly and golden brown on top.
What Does It Mean to Par-Cook Vegetables?
Par-cooking simply means partially cooking your vegetables before adding them to a dish that will be baked or finished later. Instead of cooking them all the way through, you give them a short head start — usually by steaming or boiling for just a few minutes until they’re tender-crisp.
In a cheesy casserole like this, par-cooking is a game-changer. Here’s why:
- Even texture: If you toss raw broccoli, cauliflower, and carrots straight into the casserole, the carrots may still be hard while the broccoli turns mushy. Par-cooking makes sure all the vegetables finish at the same perfect tenderness.
- Vibrant color: A quick steam helps broccoli and cauliflower stay bright instead of dulling out in the oven.
- Better sauce consistency: Vegetables release water as they cook. Par-cooking (and draining well) prevents excess moisture from thinning out your creamy cheese sauce.
- To par-cook for this recipe, you can either steam or boil:
- Steam method: Place veggies in a steamer basket over boiling water, cover, and steam for 3–4 minutes.
- Boil method (quick + easy): Drop veggies into boiling salted water for 2–3 minutes, then drain immediately. Running them under cold water helps “shock” the veggies, stopping the cooking process and locking in their color.
- The key is to remove them before they’re fully soft — they’ll finish cooking in the oven while soaking up that rich, cheesy sauce.
Little Chef’s Secrets
Tips & Tricks
- Keep veggies bright: Steam instead of boiling to preserve the vibrant colors.
- Make ahead: Assemble the casserole (without topping), cover, and refrigerate for up to 24 hours. Add topping right before baking.
- Cheese swap: Try Monterey Jack, Gruyère, or Colby for a fun twist.
- Topping options: Use panko breadcrumbs, crushed cornflakes, or crackers.
- For a lighter version: Use half-and-half milk and reduce the cheese slightly.
FAQs
Do I have to par-cook the vegetables?
Yes, it’s best to give them a quick steam or boil first. If you bake them raw, the broccoli and carrots may turn out too firm, while the cheese sauce thickens too much.
Can I use frozen vegetables?
Absolutely! Just thaw and drain them well, then proceed with the recipe.
Can this be made ahead?
Yes — assemble it a day ahead without the topping. When ready to bake, add the topping and bake as directed.
How do I store leftovers?
Cover tightly and refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through.
Can I freeze this casserole?
Yes, but the texture of the cheese sauce may change slightly after freezing. For best results, freeze before baking and add the cracker topping just before putting it in the oven.
Vegetable Casserole
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
- Steam or boil cauliflower, broccoli, and carrots for 4–5 minutes until just tender-crisp. Drain well. Be careful not to overcook!
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in milk until smooth and thickened. Stir in cheese(s), garlic powder, onion powder, paprika, Kosher salt, and fresh ground pepper until creamy.
- Spread vegetables evenly in the baking dish. Pour cheese sauce over the top.
- Mix crushed crackers with melted butter. Sprinkle evenly over casserole.
- Bake for 20–25 minutes, until bubbly and golden brown.
