Creamy Vegetable Casserole
Ingredients
Vegetables (you can adjust amounts):
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2 cups broccoli florets
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1–2 cups diced potatoes (or zucchini)
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1 cup carrots, sliced
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1 cup bell peppers, chopped
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1 cup cherry tomatoes
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1 small onion, chopped
Sauce:
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1 cup heavy cream or cooking cream
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½ cup milk
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1½ cups shredded cheese (cheddar, mozzarella, or a mix)
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2 cloves garlic, minced
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Salt and pepper to taste
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½ tsp paprika (optional)
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½ tsp Italian seasoning or dried herbs
Optional topping:
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Extra cheese
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Breadcrumbs for a crunchy top
Instructions
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Preheat oven to 190°C / 375°F.
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Prepare vegetables:
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Lightly boil or steam hard vegetables (broccoli, carrots, potatoes) for 5–7 minutes until just tender.
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Drain well.
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Make the sauce:
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In a bowl, mix cream, milk, garlic, salt, pepper, paprika, herbs, and half of the cheese.
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Assemble:
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Place vegetables in a greased baking dish.
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Pour sauce evenly over the vegetables.
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Add cherry tomatoes on top.
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Top it:
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Sprinkle remaining cheese (and breadcrumbs if using).
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Bake:
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Bake uncovered for 30–40 minutes until bubbly and golden.
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Rest & serve:
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Let it cool for 5 minutes before serving.
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