Creamy Baked Mixed Vegetable Casserole is loaded with fresh veggies,

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1½ cups sliced carrots
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 cup frozen peas
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1½ cups (360 ml) whole milk
• ½ cup (120 ml) heavy cream
• 1½ cups (170 g) shredded cheddar cheese
• ½ cup (50 g) grated Parmesan cheese
• 1 teaspoon onion powder
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper

Topping

• 1 cup panko breadcrumbs
• 2 tablespoons melted butter
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
2. Bring a large pot of salted water to a boil. Blanch the broccoli, cauliflower, carrots, and green beans for 3–4 minutes, then drain and transfer to a bowl of ice water. Drain well.
3. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds.
4. Whisk in the flour and cook for 1 minute.
5. Gradually whisk in the milk and heavy cream until smooth. Cook for 3–5 minutes, stirring, until the sauce thickens.
6. Stir in the cheddar cheese, Parmesan cheese, onion powder, Italian seasoning, salt, and pepper until melted and smooth.
7. Add the blanched vegetables and frozen peas, gently tossing to coat.
8. Transfer the mixture to the prepared baking dish.
9. In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the casserole.
10. Bake for 25–30 minutes, or until bubbly and the topping is golden brown.
11. Let the casserole rest for 5 minutes, then garnish with chopped parsley before serving.

Tips

• Pat the vegetables dry after blanching to prevent a watery casserole.
• Use freshly grated cheese for the smoothest sauce.
• Add cooked chicken, turkey, or ham to turn it into a complete meal.
• For extra flavor, mix a pinch of paprika or cayenne pepper into the cheese sauce.

Storage

• Refrigerator: Store covered for up to 4 days.
• Freezer: Freeze before baking for up to 2 months. Thaw overnight in the refrigerator and bake as directed.
• Reheating: Warm in a 350°F (175°C) oven for 15–20 minutes, or microwave individual portions until heated through.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6–8