Cheesy Vegetable Casserole

“Vegetable Casserole” is a wonderfully broad term, so I’ll provide you with a classic, crowd-pleasing recipe that is creamy, cheesy, and has a delicious crunchy topping. This is perfect for holidays, potlucks, or a comforting side dish.

Cheesy Vegetable Casserole

This versatile casserole can be adapted with almost any vegetables you have on hand.

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 30-35 minutes

Ingredients

For the Vegetable Base:

• 4 cups mixed fresh vegetables, chopped into bite-sized pieces (e.g., broccoli florets, cauliflower, carrots, zucchini, mushrooms)

• 1 tablespoon olive oil

• Salt and pepper, to taste

For the Creamy Sauce:

• 2 tablespoons butter

• 1/2 cup onion, finely diced

• 2 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 1 ½ cups milk (whole or 2%)

• 1 cup shredded sharp cheddar cheese, divided

• 1/2 cup sour cream or Greek yogurt

• 1 teaspoon Dijon mustard (optional)

• 1/2 teaspoon smoked paprika

• Salt and freshly ground black pepper, to taste

For the Topping:

• 1 cup crispy fried onions (the classic French’s kind)

• OR 1/2 cup Panko breadcrumbs mixed with 2 tablespoons melted butter

• OR 1/2 cup crushed buttery crackers (like Ritz) mixed with 2 tablespoons melted butter

Instructions

1. Prepare the Vegetables: Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish. If using hard vegetables like carrots or broccoli, you can steam or blanch them for 3-4 minutes until tender-crisp. This ensures they cook perfectly in the casserole. Toss all your vegetables with olive oil, salt, and pepper, and spread them in the prepared baking dish.

2. Make the Creamy Sauce: In a medium saucepan over medium heat, melt the butter. Add the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.

   • Sprinkle the flour over the onions and garlic and whisk constantly for about 1 minute to cook out the raw flour taste.

   • Gradually pour in the milk while whisking continuously to avoid lumps. Bring the mixture to a simmer, stirring until it thickens enough to coat the back of a spoon, about 3-5 minutes.

3. Finish the Sauce: Remove the saucepan from the heat. Stir in 3/4 cup of the cheddar cheese, the sour cream, Dijon mustard (if using), and smoked paprika. Season with salt and pepper to taste. Pour this creamy sauce over the vegetables in the baking dish and stir gently to combine.

4. Add Topping and Bake: Sprinkle the remaining 1/4 cup of cheddar cheese over the top. Then, evenly distribute your chosen topping (crispy onions, buttery Panko, or crushed crackers).

   • Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown.

5. Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly.

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Variation: Green Bean Casserole (The Classic)

If you’re looking for the traditional holiday version, here’s a simplified recipe:

Ingredients:

• 2 (14.5 oz) cans cut green beans, drained (or 1.5 lbs fresh, blanched)

• 1 (10.5 oz) can condensed cream of mushroom soup

• 1/2 cup milk

• 1 teaspoon soy sauce

• 1/4 teaspoon black pepper

• 1 1/3 cups crispy fried onions, divided

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a bowl, mix green beans, cream of mushroom soup, milk, soy sauce, pepper, and 2/3 cup of the fried onions.

3. Pour into a baking dish and bake for 25 minutes.

4. Top with the remaining 2/3 cup of fried onions and bake for 5 more minutes, until onions are golden.

Chef’s Notes & Tips:

• Using Frozen Vegetables: You can use a 16-oz bag of frozen mixed vegetables (like California blend). There’s no need to thaw them completely; just make sure they are broken apart. You may need to add 5-10 minutes to the baking time.

• Make it Your Own:

  • Add Protein: Stir in 2 cups of diced, cooked chicken or ham to make it a main course.

  • Different Cheeses: Try Gruyère, Gouda, or Monterey Jack instead of cheddar.

  • Extra Flavor: Add a pinch of thyme, rosemary, or a dash of hot sauce to the creamy sauce.

• Make-Ahead: You can assemble the casserole (without the crunchy topping) up to a day in advance. Cover and refrigerate. When ready to bake, add the topping and bake for 35-40 minutes, or until hot and bubbly.

• Crispy Topping: To prevent the topping from burning, if it’s getting too brown before the casserole is bubbly, loosely tent the dish with aluminum foil.

Enjoy your delicious and comforting vegetable casserole