Cheesy Baked Vegetable Casserole

Ingredients:
For the vegetable layer:
- 3 cups green beans or chopped bell peppers (or a mix), steamed until just tender
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
For the creamy sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk (whole milk preferred)
- 1 cup heavy cream
- ½ tsp ground nutmeg
- 1 tsp Dijon mustard (optional)
- Salt and pepper to taste
For the cheese topping:
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
Instructions:
1. Preheat oven to 190°C (375°F).
2. Cook the vegetables:
- In a large skillet, heat olive oil.
- Sauté chopped onions until soft and translucent (about 5 minutes).
- Add garlic and cook for another 1 minute.
- Stir in steamed green beans or bell peppers, season with salt and pepper, and cook for another 2–3 minutes. Set aside.
3. Make the creamy sauce:
- In a medium saucepan, melt butter over medium heat.
- Add flour and whisk constantly for 1–2 minutes to form a roux (don’t let it brown).
- Gradually pour in milk and cream, whisking continuously to avoid lumps.
- Cook until the sauce thickens (about 5 minutes).
- Stir in mustard (if using), nutmeg, salt, and pepper.
4. Assemble the casserole:
- In a large greased baking dish, spread the sautéed vegetables evenly.
- Pour the creamy sauce over the vegetables.
- Sprinkle the mozzarella and cheddar cheese evenly on top.
- Finish with grated Parmesan.
5. Bake:
- Bake uncovered for 25–30 minutes, or until the cheese is bubbly and golden brown.
- For a crispier top, broil the last 2–3 minutes.
Serve with:
- A green salad
- Garlic bread
- Roasted chicken or grilled meat for a heartier meal
Optional Add-ins:
- Shredded rotisserie chicken or cooked ground beef
- Cooked pasta or rice for a one-dish meal
- Mushrooms, zucchini, or spinach for variety