Baked Vegetables In Casserole Recipe Creamy Vegetable Casserole Recipe

Today, we have the perfect vegetarian casserole recipe for you! This dish is hearty, creamy, and packed with vegetables. This recipe is perfect for anyone looking for a meatless main course or a delicious side dish. Let's get started!

Creamy Vegetable Casserole

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup breadcrumbs

Tools:

• Large saucepan
• Large skillet
• 9x13 baking dish

How to make:

1. Preheat your oven to 350°F.
2. In a large skillet, melt 2 tablespoons butter over medium heat. Add in the broccoli, cauliflower, red pepper, yellow pepper, onion, and garlic. Cook until the vegetables are tender, about 10 minutes.
3. While the vegetables cook, melt the remaining 2 tablespoons of butter in a large saucepan over medium heat. Add in the flour, and whisk until the mixture is smooth and bubbly.
4. Slowly whisk in the milk, and continue to stir until the mixture is smooth. Cook for 2-3 minutes, or until the mixture thickens.
5. Remove the milk mixture from the heat. Stir in the cheddar cheese, parmesan cheese, salt, and black pepper. Mix until the cheese has melted and the mixture is smooth.
6. Stir the cooked vegetables into the cheese sauce until well combined.
7. Transfer the mixture to a 9x13 baking dish. Sprinkle breadcrumbs over the top of the mixture.
8. Bake for 20-25 minutes, or until the top is golden brown and the casserole is heated through.

Tips:

• You can add any vegetables you like to this casserole! Try using carrots, zucchini, or mushrooms.
• If you want to make this casserole ahead of time, prepare it up to step 7 and then cover with foil. Store in the refrigerator for up to 24 hours before baking.
• If you're looking for a vegan option, swap out the dairy milk and cheese for non-dairy alternatives.

Baked Vegetables in Casserole

If you're looking for a tasty and nutritious way to get your daily dose of veggies, this baked vegetable casserole is the way to go. It's packed with flavor and is sure to be a hit at the dinner table.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup grated parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Tools:

• Large mixing bowl
• 9x13 baking dish

How to make:

1. Preheat your oven to 375°F.
2. In a large mixing bowl, whisk together the olive oil, parmesan cheese, basil, garlic powder, onion powder, salt, and black pepper until well combined.
3. Add the vegetables to the mixing bowl, and toss until they are well coated in the oil and spice mixture.
4. Transfer the vegetables to a 9x13 baking dish, and spread them out in an even layer.
5. Bake for 30-35 minutes, or until the vegetables are tender and the cheese is melted and bubbly.

Tips:

• You can use any vegetables you like in this casserole! Try using carrots, bell peppers, or mushrooms.
• If you don't have dried basil, you can substitute with dried oregano or rosemary.
• If you're looking for a cheesy casserole, feel free to add more parmesan cheese!

That's it for today's vegetarian casserole recipes. We hope you enjoy them as much as we did! These dishes are perfect for weeknight dinners or gatherings with friends and family. Bon appetit!