Cheesy Vegetable Casserole 🥦🧀🥕

A creamy, cheesy vegetable casserole loaded with colorful vegetables and topped with a buttery, golden cracker topping. It’s the perfect side dish for holidays, potlucks, or a comforting weeknight dinner.

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 8

Ingredients

Vegetables

3 cups broccoli florets
2 cups cauliflower florets
1½ cups sliced carrots
1 cup frozen peas
1 cup corn kernels (fresh, frozen, or canned, drained)

Cheese Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2½ cups shredded sharp cheddar cheese, divided
½ cup grated Parmesan cheese

Crunchy Topping

1 cup buttery crackers (such as Ritz), crushed
2 tablespoons melted butter
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh parsley (optional)

Instructions

1. Prepare the Vegetables

Preheat the oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil.
Cook the broccoli, cauliflower, and carrots for 3–4 minutes until just crisp-tender.
Drain well and combine with the peas and corn.

2. Make the Cheese Sauce

Melt the butter in a saucepan over medium heat.
Whisk in the flour and cook for 1 minute.
Gradually whisk in the milk until smooth.
Cook, stirring frequently, until slightly thickened (about 3–5 minutes).
Stir in the Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.
Remove from the heat and stir in 2 cups cheddar cheese and the Parmesan until melted and smooth.

3. Assemble the Casserole

Place the vegetables in the prepared baking dish.
Pour the cheese sauce evenly over the vegetables and gently stir to coat.
Sprinkle the remaining ½ cup cheddar cheese over the top.

4. Add the Topping

Mix the crushed crackers, melted butter, Parmesan, and parsley.
Sprinkle evenly over the casserole.

5. Bake

Bake uncovered for 35–40 minutes, or until hot and bubbly with a crisp, golden topping.
Let the casserole rest for 5–10 minutes before serving.

Serving Suggestions

This casserole pairs wonderfully with:

Roast chicken
Meatloaf
Baked ham
Grilled steak
Pork chops
Roast turkey
Garlic bread
Fresh green salad

Variations

Extra Protein: Add 2 cups cooked shredded chicken or diced ham.
Spicy: Stir in diced jalapeños or a pinch of cayenne pepper.
Different Cheeses: Try Monterey Jack, Gruyère, mozzarella, or Colby Jack.
Low-Carb: Omit the corn and crackers, and add extra broccoli or cauliflower.
Mushroom Lover’s: Add 1 cup sautéed mushrooms.

Storage

Refrigerator: Store covered for up to 4 days.

Freezer: Freeze before baking (without the cracker topping) for up to 2 months. Thaw overnight in the refrigerator, add the topping, and bake as directed.

Reheating: Warm in a 350°F (175°C) oven for 15–20 minutes, or microwave individual portions until heated through.

Approximate Nutrition (Per Serving)

Calories: 310
Protein: 14 g
Carbohydrates: 20 g
Fat: 20 g
Fiber: 4 g
Sugar: 6 g
Sodium: 480 mg

Tips for Success

Blanch the vegetables briefly so they stay vibrant and don’t become mushy during baking.
Drain the vegetables well to prevent a watery casserole.
Shred your own cheese for the smoothest, creamiest sauce.
For an extra-crispy topping, broil the casserole for 1–2 minutes at the end of baking, watching carefully to avoid burning.

This Cheesy Vegetable Casserole is creamy, comforting, and packed with colorful vegetables under a crunchy, buttery topping—an easy crowd-pleasing dish for any occasion. 🧀🥦🥕