Description
A cozy, creamy vegetable casserole packed with seasonal veggies and topped with a golden, buttery crunch — perfect for a vegetarian Christmas dinner.
Ingredients
-
2 cups broccoli florets
-
2 cups cauliflower florets
-
1 cup sliced carrots
-
1 cup green beans, trimmed
-
1 cup mushrooms, sliced
-
1 small onion, diced
-
2 cloves garlic, minced
-
2 tbsp butter
-
2 tbsp all-purpose flour
-
1 cup whole milk
-
1 cup heavy cream
-
1½ cups shredded cheddar cheese
-
1 tsp fresh thyme
-
½ tsp dried sage
-
Salt & pepper to taste
-
1 cup breadcrumbs
-
2 tbsp melted butter (for topping)
-
Optional: parsley for garnish
Instructions
-
Preheat oven to 375°F (190°C). Grease a 9×13” baking dish.
-
Blanch broccoli, cauliflower, carrots, and green beans for 3–4 minutes. Drain and cool.
-
In a skillet, melt butter and sauté onion until soft. Add garlic and cook for 1 minute.
-
Stir in flour and cook for 2–3 minutes. Slowly whisk in milk and cream. Simmer until thick.
-
Add thyme, sage, salt, and pepper. Stir in shredded cheese until melted.
-
Combine vegetables and mushrooms in a bowl. Pour sauce over and mix gently.
-
Transfer to baking dish. Mix breadcrumbs with melted butter and sprinkle over top.
-
Bake for 25–30 minutes, until golden and bubbling. Broil for 2 minutes if needed.
-
Let rest for 10 minutes before serving.
Notes
-
Add lentils or chickpeas for protein.
-
Use vegan cream and cheese for a dairy-free version.
-
Swap breadcrumbs with crushed crackers or nuts for variation.
-
Leftovers keep in fridge for 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main or Side
- Cuisine: Holiday / Vegetarian
Nutrition
- Calories: ~320 per serving