Creamy Vegetable Casserole

Creamy Vegetable Casserole

Ingredients

Vegetables (you can adjust amounts):

• 2 cups broccoli florets

• 1–2 cups diced potatoes (or zucchini)

• 1 cup carrots, sliced

• 1 cup bell peppers, chopped

• 1 cup cherry tomatoes

• 1 small onion, chopped

Sauce:

• 1 cup heavy cream or cooking cream

• ½ cup milk

• 1½ cups shredded cheese (cheddar, mozzarella, or a mix)

• 2 cloves garlic, minced

• Salt and pepper to taste

• ½ tsp paprika (optional)

• ½ tsp Italian seasoning or dried herbs

Optional topping:

• Extra cheese

• Breadcrumbs for a crunchy top

Instructions

1. Preheat oven to 190°C / 375°F.

2. Prepare vegetables:

   • Lightly boil or steam hard vegetables (broccoli, carrots, potatoes) for 5–7 minutes until just tender.

   • Drain well.

3. Make the sauce:

   • In a bowl, mix cream, milk, garlic, salt, pepper, paprika, herbs, and half of the cheese.

4. Assemble:

   • Place vegetables in a greased baking dish.

   • Pour sauce evenly over the vegetables.

   • Add cherry tomatoes on top.

5. Top it:

   • Sprinkle remaining cheese (and breadcrumbs if using).

6. Bake:

   • Bake uncovered for 30–40 minutes until bubbly and golden.

7. Rest & serve:

   • Let it cool for 5 minutes before serving.