Ingredients
Scale
- 2 cups Broccoli florets
- 1 1/2 cups Carrots, sliced
- 2 cups Cauliflower florets
- 1/2 tsp Garlic powder
- 1 tbsp Parsley, chopped
- 2 tbsp All-purpose flour
- 1/4 tsp Nutmeg, ground
- Salt and freshly ground black pepper to taste
- 1/4 cup Breadcrumbs
- 2 tbsp Butter
- 1 cup Cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups Whole milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil and blanch the broccoli, carrots, and cauliflower for about 3-5 minutes until just tender.
- Drain the vegetables and place them in a casserole dish.
- In a saucepan, melt the butter over medium heat. Add the flour and stir to create a roux, cooking for about 1 minute.
- Gradually whisk in the whole milk, stirring continuously until thickened.
- Add in the garlic powder, nutmeg, parsley, and cheese (both cheddar and parmesan). Stir until the cheese has melted and the sauce is smooth.
- Pour the cheese sauce over the vegetables in the casserole dish.
- Top with breadcrumbs and season with salt and pepper to taste.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
- Let it cool for a few minutes before serving.
Notes
For a crunchier top, broil for 1–2 minutes at the end, watching closely.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: casserole, winter vegetables, creamy bake, vegetarian recipes, comfort food