Vegetable Cheese Bake
A comforting, golden-crusted casserole packed with tender seasonal vegetables and a rich, creamy cheese sauce.
Ingredients
- •2 cups broccoli florets
- •2 medium carrots, sliced into rounds
- •1 medium zucchini, sliced into half-moons
- •2 tablespoons unsalted butter
- •2 tablespoons all-purpose flour
- •1.5 cups whole milk
- •1.5 cups shredded sharp cheddar cheese, divided
- •1/2 teaspoon garlic powder
- •1/4 teaspoon ground nutmeg
- •1/2 cup panko breadcrumbs
- •Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish.
- 2
Steam the broccoli, carrots, and zucchini for 5 minutes until just tender-crisp, then drain well and transfer to the baking dish.
- 3
In a small saucepan, melt the butter over medium heat and whisk in the flour for 1 minute to create a roux.
- 4
Gradually whisk in the milk, cooking until the sauce thickens enough to coat the back of a spoon.
- 5
Remove from heat and stir in 1 cup of the cheddar cheese, garlic powder, nutmeg, salt, and pepper until smooth.
- 6
Pour the cheese sauce over the vegetables in the baking dish and toss gently to coat.
- 7
Sprinkle the remaining 1/2 cup of cheese and the panko breadcrumbs evenly over the top.
- 8
Bake for 20-25 minutes, or until the sauce is bubbling and the topping is golden brown.
💡 Chef tips
- Feel free to swap in cauliflower, bell peppers, or asparagus based on what you have in your fridge.
- To make ahead, assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours; add 5-10 minutes to the baking time.
- For extra flavor, add a teaspoon of Dijon mustard to the cheese sauce before pouring it over the vegetables.
✅ How it should turn out
The finished bake should have a bubbling, golden-brown crust with tender vegetables enveloped in a savory, velvety cheese sauce that smells aromatic and nutty.