Vegetable Cheese Bake
This comforting vegetable cheese bake features a vibrant mix of tender vegetables smothered in a rich, creamy cheese sauce and topped with a golden, bubbly crust.
Ingredients
- •2 cups broccoli florets (200g)
- •2 cups cauliflower florets (200g)
- •1 large carrot, sliced into rounds (150g)
- •1 cup sliced button mushrooms (100g)
- •3 tablespoons unsalted butter (45g)
- •3 tablespoons all-purpose flour (25g)
- •1.5 cups whole milk (360ml)
- •1.5 cups shredded sharp cheddar cheese, divided (150g)
- •0.5 cup grated parmesan cheese (50g)
- •0.5 teaspoon salt
- •0.25 teaspoon black pepper
- •0.25 teaspoon garlic powder
- •0.25 teaspoon ground nutmeg
Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a 9x13-inch baking dish with butter or cooking spray.
- 2
Bring a large pot of salted water to a boil, add the broccoli, cauliflower, and carrots, and blanch for 4 minutes before draining thoroughly.
- 3
Melt the unsalted butter in a medium saucepan over medium heat, then whisk in the flour and cook for 1 minute to form a smooth paste.
- 4
Gradually pour in the whole milk while whisking constantly to prevent lumps, and continue cooking until the mixture thickens enough to coat the back of a spoon.
- 5
Remove the sauce from the heat and stir in 1 cup of the cheddar cheese, the parmesan cheese, salt, black pepper, garlic powder, and nutmeg until completely melted and smooth.
- 6
Combine the blanched vegetables and sliced mushrooms in the prepared baking dish, pour the warm cheese sauce evenly over the top, and gently toss to coat.
- 7
Sprinkle the remaining 0.5 cup of cheddar cheese evenly over the top of the casserole.
- 8
Bake uncovered in the preheated oven for 25 to 30 minutes until the sauce is bubbly and the cheese topping is golden brown.
- 9
Let the vegetable cheese bake rest for 5 minutes before serving to allow the sauce to set.
💡 Chef tips
- You can easily customize this recipe by swapping in your favorite vegetables, such as asparagus, zucchini, or Brussels sprouts.
- To make this ahead of time, assemble the dish completely up to the baking step, cover tightly, and refrigerate for up to 24 hours before baking.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the oven or microwave.
✅ How it should turn out
The finished dish should emerge from the oven with a bubbling, golden-brown cheese crust, releasing a savory aroma of melted cheddar and warm nutmeg while holding tender-crisp vegetables in a velvety sauce.