Description
Soft carrots, peas, and broccoli meld in a velvety béchamel spiked with cheddar, then baked under a crispy Parmesan-breadcrumb topping for a comforting, melt-in-your-mouth bite.
Ingredients
- 4 cups mixed vegetables
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium saucepan over medium heat, melt the butter.
- Whisk in the flour and cook for about 1 minute to form a roux.
- Gradually whisk in the milk and heavy cream until smooth.
- Continue cooking and stirring until the sauce thickens, about 3–5 minutes.
- Stir in the salt, black pepper, garlic powder, and onion powder.
- Add the mixed vegetables to the sauce and stir to coat evenly.
- Pour the mixture into a lightly greased 9×13-inch baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Combine the breadcrumbs and Parmesan cheese, then sprinkle over the cheddar layer.
- Bake for 20–25 minutes until the top is golden and the casserole is bubbling.
- Let rest for 5 minutes before serving.
Notes
- For extra flavor, stir in 1 tablespoon chopped fresh parsley.
- You can substitute mozzarella or Swiss cheese for a milder taste.
- Leftovers can be refrigerated for up to 3 days in an airtight container.
- To freeze, cover tightly with foil and freeze for up to 2 months.