Description

A cozy, creamy Vegetable Medley Casserole loaded with colorful veggies, a velvety sauce, and a crisp, golden topping. Easy to customize with gluten-free or dairy-free swaps—perfect as a vegetarian main or hearty side.

Ingredients

2 tablespoons olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

2 cups broccoli florets

2 cups cauliflower florets

1 cup sliced carrots

1 cup sliced zucchini

1 cup bell pepper strips (any color)

1 cup fresh or frozen green beans, trimmed

1 cup corn kernels (optional)

1 teaspoon fine sea salt, plus more to taste

1/2 teaspoon black pepper

1 teaspoon Italian seasoning

1/2 teaspoon smoked paprika

1 cup vegetable broth

1 cup half-and-half or heavy cream (or full-fat coconut milk for dairy-free)

2 tablespoons all-purpose flour (or 1 1/2 tablespoons cornstarch for gluten-free)

1 cup shredded sharp cheddar (or dairy-free cheddar)

1/2 cup grated Parmesan (optional)

1/4 cup chopped fresh parsley

Topping: 1 cup panko breadcrumbs (use gluten-free if needed)

Topping: 2 tablespoons melted butter (or olive oil)

Topping: 1/4 cup shredded cheddar

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Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Warm olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until translucent; stir in garlic for 30 seconds.

3. Add broccoli, cauliflower, and carrots. Cook 4–5 minutes, stirring, until edges brighten. Season with salt, pepper, Italian seasoning, and smoked paprika.

4. Stir in zucchini, bell peppers, green beans, and corn. Cook 2–3 minutes to heat through.

5. Whisk broth, half-and-half, and flour (or cornstarch) until smooth; pour into the skillet. Simmer 3–4 minutes, stirring, until thickened and glossy.

6. Off heat, fold in cheddar, Parmesan, and parsley until just melted. Adjust seasoning.

7. Transfer the vegetable mixture to the prepared baking dish and spread evenly.

8. Combine panko with melted butter and cheddar; sprinkle over the casserole. Bake 22–28 minutes until bubbly and golden. Broil 1–2 minutes if needed.

9. Let stand 10 minutes before serving to set the creamy vegetable casserole.

Notes

For extra depth, roast firm veggies at 425°F for 15 minutes before saucing. To freeze: assemble without topping, wrap well up to 2 months; thaw, top, and bake.