Ingredients
- Vegetables:
- 2 cups broccoli florets (fresh or frozen)
- 1 cup cauliflower florets (fresh or frozen)
- 1 cup carrots, sliced (fresh or frozen)
- 1 cup bell peppers, diced (any color)
- 1 cup zucchini, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- Cheese and Sauce:
- 2 cups shredded cheese (cheddar, mozzarella, or a mix)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon dried thyme or Italian seasoning (optional)
- Topping:
- 1 cup breadcrumbs (panko or regular)
- 2 tablespoons olive oil or melted butter
- 1/2 teaspoon paprika (optional)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Prepare the Vegetables:
- If using fresh vegetables, steam or blanch the broccoli, cauliflower, and carrots until just tender (about 3-4 minutes). Drain and let cool slightly. If using frozen vegetables, thaw and drain excess moisture.
- Sauté the Aromatics:
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent (about 3-4 minutes).
- Mix the Casserole:
- In a large mixing bowl, combine the cooked vegetables, sautéed onions and garlic, shredded cheese (reserve some for topping), sour cream, mayonnaise, garlic powder, onion powder, salt, pepper, and thyme (if using). Mix until well combined.
- Transfer to Baking Dish:
- Pour the vegetable and cheese mixture into the prepared baking dish, spreading it evenly.
- Prepare the Topping:
- In a small bowl, mix the breadcrumbs, olive oil or melted butter, paprika (if using), and grated Parmesan cheese (if using). Stir until the breadcrumbs are evenly coated.
- Top the Casserole:
- Sprinkle the breadcrumb mixture evenly over the vegetable mixture in the baking dish. Top with any reserved shredded cheese.
- Bake:
- Bake in the preheated oven for about 30-35 minutes, or until the casserole is bubbly and the topping is golden brown.
- Cool and Serve:
- Remove from the oven and let cool for a few minutes before serving. Enjoy!
Tips
- Customizations: Feel free to add other vegetables like spinach, mushrooms, or green beans. You can also incorporate cooked quinoa or rice for added substance.
- Make-Ahead: This casserole can be prepared a day in advance and stored in the refrigerator before baking. Just increase the baking time if cooking from cold.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
This Savory Vegetable and Cheese Casserole is a comforting dish that’s not only delicious but also packed with nutrients. Enjoy your cooking!