Go Back
In the realm of comfort food, casseroles hold a special place, blending convenience with culinary satisfaction. Among the myriad of casserole options available, the Creamy Roasted Veggie Casserole Delight stands out as a delightful choice that caters to diverse dietary preferences. This dish brings together a harmonious combination of fresh, vibrant vegetables and a rich, creamy cheese sauce, creating a meal that is both hearty and nourishing. Whether you are a devoted vegetarian or a meat-lover seeking a nutritious side dish, this casserole promises to satisfy your cravings while providing essential nutrients.

Creamy Roasted Veggie Casserole

Discover the joys of comfort food with the Creamy Roasted Veggie Casserole Delight! This dish combines a vibrant medley of fresh vegetables like broccoli, cauliflower, and carrots with a rich, creamy cheese sauce. Perfect for both vegetarians and meat lovers, it offers essential nutrients while satisfying your cravings. With easy preparation steps and versatile ingredients, this casserole is bound to become a family favorite. Explore a delightful and nutritious way to enjoy veggies in every bite!
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh broccoli florets

2 cups fresh cauliflower florets

1 cup carrots, diced into small cubes

1 red bell pepper, diced

1 medium zucchini, diced

1 medium yellow onion, finely diced

4 cloves garlic, minced

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 cup heavy whipping cream

1 cup sharp cheddar cheese, shredded

1/2 cup grated Parmesan cheese

1 cup Panko breadcrumbs (for extra crunch)

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for roasting.

    Roast the Vegetables: In a large mixing bowl, combine the broccoli florets, cauliflower florets, diced carrots, red bell pepper, zucchini, diced onion, and minced garlic. Drizzle the olive oil over the vegetables and season generously with salt, pepper, thyme, oregano, and smoked paprika. Toss everything together until the veggies are well-coated with the oil and spices. Spread the mixture evenly on a large baking sheet, making sure the vegetables are in a single layer for even roasting.

      Bake: Roasting the vegetables should take approximately 20-25 minutes. Bake in the preheated oven, stirring halfway through to promote even cooking, until the veggies are tender and develop a slight caramelization. Once done, remove the baking sheet from the oven and set it aside.

        Prepare the Creamy Sauce: In a medium saucepan over medium heat, pour in the heavy whipping cream. Add half of the shredded cheddar cheese (1/2 cup) to the cream and stir continuously until the cheese melts and forms a smooth sauce. Taste the sauce and adjust seasoning with additional salt and pepper if needed.

          Combine Ingredients: In a large mixing bowl, gently fold together the roasted vegetables and creamy cheese sauce, ensuring that all vegetables are evenly coated.

            Layer the Casserole: Grease a 9x13 inch baking dish with a little olive oil or cooking spray. Pour the combined veggie and cheese sauce mixture into the dish, spreading it out evenly. Sprinkle the remaining shredded cheddar cheese (1/2 cup) on top, followed by an even layer of grated Parmesan cheese. Finally, add the Panko breadcrumbs on top for a deliciously crunchy finish.

              Bake the Casserole: Place the assembled casserole in the oven and bake for another 20-25 minutes, or until the top is golden brown and bubbling, indicating it's ready to enjoy.

                Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. For an extra touch, garnish with freshly chopped parsley before serving. Dive into this creamy, flavorful roasted veggie casserole and relish every bite!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6