🥦 “I’ve Never Eaten Broccoli So Delicious!” Vegetable Casserole
A cheesy, creamy, flavor-packed casserole loaded with nutrient-rich vegetables and irresistible golden top. Perfect as a comforting main or hearty side dish!
🍽️ Servings
6 servings as a side, or 4 servings as a main dish.
📝 Ingredients
- 1 small head cauliflower, cut into florets
- 1 small head broccoli, cut into florets
- 1 medium zucchini, diced
- 2 medium carrots, grated
- 100g mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- ½ cup grated Parmesan cheese
- 1 cup heavy cream or milk
- ½ cup plain yogurt or sour cream (optional for tangy creaminess)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp dried thyme or Italian seasoning
- Salt and pepper, to taste
👩🍳 Instructions
- Preheat oven to 375°F (190°C).
- Blanch broccoli and cauliflower:
Bring a large pot of salted water to a boil. Add broccoli and cauliflower florets. Cook for 2–3 minutes, just until slightly tender but still crisp. Drain and set aside. - Sauté veggies:
In a large skillet, heat olive oil and butter over medium heat. Add onion and cook until translucent (2–3 mins). Add garlic, zucchini, carrots, and mushrooms. Sauté for 5–7 minutes until softened and fragrant. Season with salt, pepper, and thyme/Italian seasoning. - Make the creamy mix:
In a bowl, combine cream (or milk) with yogurt or sour cream (if using). Stir in half the shredded cheese and half the Parmesan. - Assemble:
In a large baking dish, mix together the blanched broccoli, cauliflower, sautéed veggies, and creamy cheese mixture. Stir gently to coat evenly. - Top it off:
Sprinkle the remaining shredded cheese and Parmesan evenly on top. - Bake for 20–25 minutes, or until the top is golden and bubbly. For extra crispiness, broil for the last 2 minutes (watch closely!).
- Cool slightly before serving – it’s molten hot out of the oven!
💡 Tips & Variations
- Add protein: Toss in cooked shredded chicken, tuna, or chickpeas to make it a full meal.
- Go low-carb: This is already fairly low in carbs, but skip the yogurt for a keto-friendlier version.
- Make ahead: Assemble in the morning, refrigerate, and bake at dinner time.
- Cheese choice: Sharp cheddar gives strong flavor, while mozzarella adds great meltiness.
✅ Benefits
- Rich in fiber & vitamins from broccoli, cauliflower, and carrots
- Good source of calcium & protein from cheese and dairy
- Low in carbs, especially with no flour or pasta
- Satisfies comfort food cravings without heavy ingredients
🍴 Nutritional Info (per serving – estimated for 6 servings)
- Calories: ~270
- Protein: 11g
- Fat: 20g
- Carbs: 12g
- Fiber: 4g
- Calcium: ~200mg
❓ Q&A
Q: Can I freeze leftovers?
A: Yes! Let the casserole cool completely, then freeze in portions. Reheat in the oven or microwave.
Q: Can I make it dairy-free?
A: Absolutely — use plant-based milk, vegan cheese, and dairy-free yogurt alternatives.
Q: What if I don’t like mushrooms?
A: Skip them or replace with bell peppers or spinach.
Q: Can kids eat this?
A: Totally kid-friendly! The cheese and cream smooth out any “veggie” flavors, making it very palatable.
Let me know if you’d like a printable version or want this adapted for a special diet (gluten-free, vegan, keto, etc.).