vegetable casserole

Here’s a classic, hearty, no-emoji recipe for a Vegetable Casserole — a versatile dish with layered or mixed vegetables, creamy sauce, and a crunchy topping. Perfect as a side or vegetarian main.

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Vegetable Casserole

Servings

6–8 servings

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Ingredients

Vegetables

• 2 cups broccoli florets

• 2 cups cauliflower florets

• 2 medium carrots, sliced thinly

• 1 red bell pepper, diced

• 1 small onion, finely chopped

• 1 cup corn kernels (fresh, canned, or frozen)

• 1 cup green beans, trimmed and cut into 2-inch pieces

Creamy Sauce

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1½ cups milk (whole or 2%)

• ½ cup sour cream or Greek yogurt

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon garlic powder

• ¼ teaspoon paprika (optional)

Topping

• 1 cup shredded cheddar cheese (or your favorite cheese)

• ½ cup breadcrumbs (plain or panko)

• 2 tablespoons melted butter

• Optional: 2 tablespoons grated Parmesan cheese

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Instructions

1. Preheat Oven

• Preheat oven to 375°F (190°C).

• Grease a 9×13-inch baking dish lightly with butter or cooking spray.

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2. Prepare the Vegetables

• Steam or blanch broccoli, cauliflower, carrots, and green beans for 3–4 minutes until just tender.

• Drain well and set aside.

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3. Make the Creamy Sauce

1. In a medium saucepan, melt butter over medium heat.

2. Stir in flour and cook for 1 minute to form a roux.

3. Gradually whisk in milk until smooth.

4. Add sour cream, salt, pepper, garlic powder, and paprika.

5. Cook for 2–3 minutes until the sauce thickens slightly.

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4. Assemble the Casserole

1. In a large bowl, combine the cooked vegetables and corn.

2. Pour the creamy sauce over the vegetables and stir to coat evenly.

3. Transfer mixture to the prepared baking dish.

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5. Add Topping

1. In a small bowl, combine breadcrumbs, melted butter, and Parmesan if using.

2. Sprinkle over the casserole.

3. Top with shredded cheese.

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6. Bake

• Bake in the preheated oven for 25–30 minutes, or until the topping is golden brown and the casserole is bubbly.

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Serving

• Serve warm as a side or main dish.

• Garnish with fresh parsley or chives for extra color.

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Tips

• You can substitute or add vegetables like zucchini, mushrooms, or peas.

• For a lighter version, use low-fat milk and Greek yogurt.

• Make ahead: assemble the casserole and refrigerate overnight; bake before serving.

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If you want, I can give a vegan version with a cashew cream sauce and nutritional yeast topping that’s just as creamy and delicious.