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Ultimate Creamy Cheesy Vegetable Casserole (Easy Weeknight Winner)

A spoonful of creamy broccoli vegetable casserole with a crispy topping being lifted from a serving on white rice.
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Make this comforting and hearty vegetable casserole using simple pantry staples. It features tender vegetables in a rich, creamy cheese sauce, perfect for family dinners or holiday gatherings.

Ingredients

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  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup frozen broccoli florets, thawed
  • 1 cup frozen carrots, sliced, thawed
  • 1 cup frozen peas and corn mix, thawed
  • 1 cup cooked white rice (optional, for heartiness)
  • 1/2 cup breadcrumbs (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Make the sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly.
  3. Gradually whisk in the milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  4. Remove the saucepan from the heat. Stir in the salt, pepper, and garlic powder.
  5. Add the cream of mushroom soup and both cheeses to the sauce. Stir until the cheese melts completely and the sauce is smooth. This creates your rich, velvety cheddar sauce.
  6. Gently fold in the thawed broccoli, carrots, peas, corn, and cooked rice (if using). Mix until all the vegetables are evenly coated in the creamy sauce.
  7. Pour the vegetable mixture into the prepared baking dish. Spread it into an even layer.
  8. Sprinkle the breadcrumbs evenly over the top of the casserole.
  9. Bake for 25 to 30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown.
  10. Let the vegetable casserole rest for 5 minutes before you serve it.

Notes

  • For a richer flavor, substitute half the milk with heavy cream.
  • If you want a crispier topping, toss the breadcrumbs with 1 tablespoon of melted butter before sprinkling them on top.
  • This is a great make ahead vegetable bake; assemble the casserole completely, cover it, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • This recipe appeals to picky eaters because the creamy sauce masks strong vegetable flavors.

Nutrition

Find it online: https://miameal.com/vegetable-casserole-ultimate-creamy-cheesy-bake/