Description
A comforting casserole featuring roasted winter vegetables enveloped in a creamy cheese sauce, topped with optional breadcrumbs for a satisfying crunch.
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 1 head of broccoli, cut into florets
- 2 cups of carrots, sliced
- 2 cups of cheddar cheese, shredded
- 1 cup of milk (whole or low-fat; non-dairy milk can be substituted)
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour (or gluten-free alternative)
- Salt and pepper to taste
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly steam the cauliflower, broccoli, and carrots until just tender, about 5-7 minutes.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute.
- Gradually whisk in the milk, stirring until the sauce thickens, about 3-5 minutes.
- Stir in the cheese, garlic powder, onion powder, salt, and pepper until melted and smooth.
- Combine the steamed vegetables with the cheese sauce, mixing until each piece is well coated.
- Pour the mixture into a greased baking dish and top with breadcrumbs if desired.
- Bake for 25-30 minutes, until bubbling and golden on top.
- Allow to cool slightly before serving.
Notes
This casserole stores well in the fridge for up to three days and can be frozen for up to three months. Reheat in the oven for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg