Cheesy Vegetable Bake
This comforting Cheesy Vegetable Bake is packed with fresh vegetables and enveloped in a creamy, cheesy sauce, perfect as a side dish for family gatherings.
Servings: 6 servings
Calories: 300kcal
Ingredients
Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced zucchini, patted dry
Cheeses
- 1 cup shredded sharp cheddar cheese
- 1/2 cup mozzarella cheese
- 1/4 cup grated Parmesan
Sauce
- 2 tablespoons butter For sauce preparation
- 2 tablespoons flour For thickening the sauce
- 1 1/2 cups milk Whole milk recommended for creaminess
- 1/2 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- Salt and pepper to taste
Topping
- 1/2 cup breadcrumbs mixed with 1 tablespoon melted butter For crispy topping
Instructions
Preparation
- Preheat your oven to 190°C (375°F).
- Lightly steam or blanch the broccoli, cauliflower, and carrots until just tender. Pat the vegetables dry to remove any excess moisture.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously until it forms a roux.
Cooking
- Slowly pour in the milk while whisking to keep the mixture smooth. Continue to whisk until the sauce thickens and becomes creamy.
- Stir in the shredded cheddar, mozzarella, and seasonings until the cheese melts into the sauce.
- In a greased 9×13-inch baking dish, layer the vegetables evenly at the bottom. Pour the hot, cheesy sauce over the top and gently fold the vegetables to coat.
- Sprinkle the grated Parmesan and the breadcrumb mixture on top, drizzling with the melted butter.
- Bake uncovered for 25–30 minutes, or until the top is bubbly and golden brown.
- Allow the dish to rest for about 10 minutes before serving.
Notes
Vegetable variations include using spinach, asparagus, or bell peppers. You can prepare this in advance and keep it in the fridge.