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Easy Cheesy Vegetable Casserole for Weeknight Dinners

A serving of creamy vegetable casserole featuring broccoli and carrots, topped with a crunchy, golden brown breadcrumb crust.
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This creamy, cheesy vegetable casserole is a simple, comforting dish perfect for busy weeknights or feeding a crowd. It combines tender vegetables in a rich sauce, topped with a crispy breadcrumb layer.

Ingredients

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  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk (whole or 2%)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • 4 cups mixed frozen vegetables (broccoli florets, sliced carrots, peas, cauliflower)
  • 1 cup cooked rice or pasta (optional, for heartiness)
  • 1/2 cup panko breadcrumbs

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  3. Gradually whisk in the milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  4. Remove the saucepan from the heat. Stir in the salt, black pepper, and garlic powder.
  5. Add 3/4 cup of the cheddar cheese and 3/4 cup of the Monterey Jack cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth and creamy.
  6. If using, stir in the cooked rice or pasta. Add the mixed frozen vegetables to the cheese sauce and stir gently to coat everything evenly.
  7. Pour the vegetable mixture into your prepared baking dish.
  8. In a small bowl, combine the remaining 1/4 cup cheddar cheese, remaining 1/4 cup Monterey Jack cheese, and the panko breadcrumbs. Sprinkle this topping evenly over the vegetable mixture.
  9. Bake for 25 to 30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown.
  10. Let the casserole rest for 5 minutes before serving.

Notes

  • You can use fresh vegetables instead of frozen; blanch or steam them briefly before adding them to the sauce.
  • For a richer flavor, substitute half the milk with heavy cream.
  • This is a great make ahead casserole; cover and refrigerate for up to 24 hours before baking. Add 10 minutes to the bake time if cooking straight from the refrigerator.

Nutrition

Find it online: https://kingscook.com/vegetable-casserole-easy-cheesy-weeknight-recipe/