Cheesy Vegetable Casserole


"Family favorite, even the kids love it. Requested for all occasions from x-mas to summer bar-b-ques. I like to make it the night before & reheat the next day. Usually make a double batch as it disappears quickly."
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

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  1. Preheat oven to to 400f. In a large covered saucepan set over medium heat, cook carrots and cauliflower in a small amount of water for 5 minutes. Add broccoli and continue cooking for 3 or 4 minutes or until broccoli turns bright green. Drain and rinse with cold water.
  2. Melt butter in a large saucepan set over medium heat. Stir in flour and heat, stirring constantly, until bubbly. Gradually stir in milk and bring to a boil, stirring occasionally. Boil for 1 minute and remove from heat. Stir in salt, pepper nutmeg and 3/4 cup of cheese. When cheese is melted, stir in vegetables
  3. Place sauce and vegetables in an 8-cup(2-L) casserole dish. Sprinkle with remaining cheese. Bake, uncovered, in preheated oven until cheese is bubbly and vegetables are done as you like, about 20 minutes.


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