Description

A comforting and creamy casserole filled with tender vegetables and a rich cheese sauce, perfect for those cozy weeknight dinners.

Ingredients

Vegetables

2 cups Broccoli florets (Fresh or frozen, thawed and patted dry)
1.5 cups Carrots
2 cups Cauliflower florets (Fresh or frozen, thawed and patted dry)

For the Cheese Sauce

2 tbsp All-purpose flour (Can be substituted with gluten-free flour for a gluten-free version)
2 tbsp Butter (Can be substituted with dairy-free spread for a dairy-free version)
2 cups Whole milk (Can be substituted with a higher-fat plant-based milk for a dairy-free version)
1 cup Cheddar cheese (Can be swapped with Monterey Jack for a milder flavor)
0.5 cup Parmesan cheese, grated
0.5 tsp Garlic powder
0.25 tsp Nutmeg, ground (Essential for enhancing the flavor)
1 tbsp Parsley (Fresh, chopped)
Salt and freshly ground black pepper to taste

For Topping

0.25 cup Breadcrumbs

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Instructions

Preparation

Preheat the oven to 375°F (190°C).
In a large pot, steam the broccoli, carrots, and cauliflower until just tender.
In a separate saucepan, melt the butter over medium heat. Add the flour and stir to make a roux, cooking for about 1 minute.
Gradually whisk in the whole milk, continuing to stir until the sauce thickens.
Stir in the garlic powder, nutmeg, parsley, salt, and pepper.
Once the sauce is thick, remove from heat and add the cheddar and parmesan cheese, mixing until melted.
Combine the steamed vegetables and cheese sauce in a baking dish.
Top with breadcrumbs.
Bake in the preheated oven for 25-30 minutes, until bubbly and golden on top.

Notes

Serve it straight from the oven with a spoon. Pairs well with roasted chicken or crusty bread. For leftovers, it can be great with a fried egg for breakfast. Cool and store leftovers tightly covered in the fridge for up to three days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner, Main Course
Cuisine: American