By Bring Vegetable Casserole to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Vegetable Casserole captures the essence of meals while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Vegetable Casserole becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 cups broccoli florets
2 cups cauliflower florets
2 large carrots, sliced
1 zucchini, sliced
1 yellow squash, sliced
1 onion, chopped
2 cloves garlic, minced
2 cups shredded cheddar cheese
1 cup milk
2 tbsp butter
2 tbsp all-purpose flour
1 tsp dried thyme
1 tsp dried basil
Salt and pepper to taste
1/2 cup breadcrumbs (optional)
PREPARATION STEPS
Preheat oven to 375°F (190°C). Steam or blanch the broccoli, cauliflower, and carrots until slightly tender. Drain and set aside.
In a large skillet, melt butter over medium heat. Add onions and garlic, sauté until softened. Stir in flour and cook for 1 minute.
Gradually add milk, stirring constantly until thickened. Mix in thyme, basil, salt, and pepper.
Remove the skillet from heat, then stir in cheddar cheese until melted and smooth.
In a greased baking dish, layer the steamed vegetables, zucchini, and squash. Pour the cheese sauce over the top, spreading it evenly.
If using, sprinkle breadcrumbs on top for added crunch.
Bake in the preheated oven for 20-25 minutes, until bubbly and golden.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~300 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
