The magic of this vegetable casserole lies in its harmonious blend of textures and flavors. The creamy, cheesy sauce envelops the tender-crisp vegetables, enhancing their natural sweetness while providing a comforting, rich backdrop. The crunchy breadcrumb topping adds a delightful contrast, giving each bite a satisfying crunch. This casserole is not only a feast for the taste buds but also a nourishing meal packed with vitamins and minerals from the variety of vegetables used. It’s a dish that brings warmth and comfort, perfect for family gatherings or a cozy weeknight dinner.
Ingredients:
- For the Casserole:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and diced
- 1 red bell pepper, diced
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup sliced mushrooms
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- For the Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- For the Topping:
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, or until it becomes translucent. Stir in the garlic and cook for an additional minute until fragrant. Add the carrots, red bell pepper, zucchini, yellow squash, broccoli, cauliflower, and mushrooms. Season with salt, pepper, dried basil, and oregano. Cook for about 10-12 minutes, stirring occasionally, until the vegetables are tender but still crisp. Add the drained diced tomatoes and mix well. Transfer the cooked vegetables to the prepared baking dish.
- Make the Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly, until the mixture is golden and bubbly. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to cook, stirring constantly, until the sauce thickens, about 5 minutes. Remove from heat and stir in the cheddar and Parmesan cheeses until melted and smooth.
- Combine and Bake: Pour the cheese sauce over the vegetables in the baking dish, ensuring they are evenly coated. In a small bowl, mix the panko breadcrumbs with the melted butter and grated Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake the Casserole: Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges. If the top browns too quickly, cover it with aluminum foil to prevent burning.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.
