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Vegetable casserole

Posted on March 18, 2026 by Admin

Here’s a hearty and versatile Vegetable Casserole recipe that’s perfect as a side or even a main dish. It’s packed with colorful vegetables, cheese, and a creamy sauce.


Ingredients (Serves 6-8)

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 cup carrots, sliced
  • 1 red bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup shredded cheddar cheese (or cheese of your choice)
  • 1 cup shredded mozzarella cheese
  • 1 can (10.5 oz) cream of mushroom or cream of celery soup (or homemade béchamel)
  • ½ cup milk
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon paprika (optional, for topping)
  • ½ cup breadcrumbs (optional, for crunchy topping)

Instructions

  1. Preheat Oven: Preheat to 375°F (190°C).
  2. Prepare the Vegetables:
    • Steam or lightly boil broccoli, cauliflower, and carrots until just tender (about 3–4 minutes).
    • Drain and set aside.
  3. Sauté Aromatics:
    • Heat olive oil in a skillet.
    • Sauté onions and garlic until fragrant and translucent.
    • Add bell pepper and cook 2 more minutes.
  4. Mix the Casserole:
    • In a large bowl, combine cooked vegetables, sautéed onion mixture, cream soup, milk, and half of the cheeses.
    • Season with salt and pepper.
  5. Assemble:
    • Transfer the mixture to a greased 9×13-inch baking dish.
    • Sprinkle remaining cheese on top.
    • Optional: Mix breadcrumbs with a little olive oil or melted butter and sprinkle over the cheese for a crunchy topping.
    • Optional: Sprinkle paprika for color.
  6. Bake:
    • Cover with foil and bake for 20 minutes.
    • Remove foil and bake another 10–15 minutes until cheese is melted and golden.
  7. Serve:
    • Let cool for 5 minutes before serving.

💡 Tips:

  • Swap in seasonal vegetables like zucchini, green beans, or mushrooms.
  • Make it vegan by using plant-based cream soup and cheese alternatives.
  • Add cooked quinoa or rice to make it more filling as a main dish.

If you want, I can also give a quick 30-minute skillet version that avoids baking but still tastes like a casserole. That one is great for weeknights.

Do you want me to provide that version too?

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