Creamy Winter Vegetable Casserole
A comforting and creamy casserole filled with winter vegetables, appealing for family dinners and gatherings.
Ingredients
Vegetables
- 2 cups cauliflower florets Ensure they are in bite-sized pieces.
- 2 cups broccoli florets Cut into bite-sized florets.
- 2 cups carrots, sliced Slice evenly for uniform cooking.
Cheese Sauce
- 2 cups shredded cheese (cheddar or blend) Choose a flavorful cheese for better taste.
- 1 cup milk Consider plant-based milk for dairy-free.
- 3 tablespoons butter For the roux.
- 3 tablespoons all-purpose flour Substitute with gluten-free flour if needed.
- to taste Salt and pepper Adjust to taste.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
Instructions
Preparation
- Gather all your ingredients. Wash and chop the vegetables into bite-sized pieces.
Cooking the Vegetables
- Lightly steam the cauliflower, broccoli, and carrots in a steamer basket for about 5-7 minutes until tender.
Making the Cheese Sauce
- Melt the butter in a medium saucepan over medium heat. Whisk in flour to make a roux.
- Gradually add milk while whisking to avoid lumps. Cook until thick and bubbling.
- Reduce heat, add cheese and spices, and stir until melted and smooth.
Combining and Baking
- In a baking dish, mix steamed vegetables with cheese sauce until evenly coated.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until golden and bubbly.
Cooling
- Let the casserole cool slightly before serving to allow the sauce to set.
Notes
For added creaminess, incorporate sour cream or Greek yogurt into the cheese sauce before mixing with vegetables. Customize with additional herbs or spices as desired.