Cheesy Baked Vegetable Casserole

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