Cheesy Vegetable Casserole Recipe
Ingredients:
- 2 cups broccoli florets (cut into bite-sized pieces)
- 1 bell pepper (diced, any color)
- 1 zucchini (diced)
- 1 cup cherry tomatoes (halved)
- 1 cup shredded carrots (optional)
- 1/2 cup cheddar cheese (shredded)
- 1/2 cup mozzarella cheese (shredded)
For the Sauce:
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh parsley (chopped, or 1 teaspoon dried)
- 1 tablespoon fresh dill (chopped)
- 1/2 cup parmesan cheese (grated)
- Salt and pepper (to taste)
Instructions:
- Preheat the oven to 375°F (190°C).
- Prepare the vegetables: Place the broccoli florets, diced bell peppers, zucchini, shredded carrots, and halved cherry tomatoes in a large mixing bowl. Set aside.
- Make the sauce: In a medium bowl, whisk together the heavy cream, Dijon mustard, garlic powder, onion powder, chopped parsley, dill, and parmesan cheese. Season with salt and pepper to taste.
- Assemble the casserole: Transfer the prepared vegetables into a large baking dish. Pour the creamy sauce over the vegetables, ensuring they are evenly coated.
- Top with cheese: Sprinkle the shredded cheddar and mozzarella cheeses on top of the vegetables and sauce.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the vegetables are tender and the cheese is golden and bubbly.
- Serve: Let the casserole rest for 5 minutes before serving.
This dish pairs perfectly with rice, quinoa, or as a side to any protein like grilled chicken or fish.
Let me know if you’d like any adjustments to the recipe!
