Hearty Broccoli and Vegetable Casserole

A Hearty Broccoli and Vegetable Casserole is the perfect comfort food to serve as a side dish or a light vegetarian main. It’s packed with nutritious vegetables like broccoli, carrots, and bell peppers, combined with a creamy, cheesy sauce, and topped with a crunchy, golden-brown breadcrumb topping. This casserole is easy to make, can be prepped in advance, and is a guaranteed hit at any family dinner or holiday gathering.

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Ingredients

For the Casserole:

• 4 cups fresh broccoli florets (about 2 medium crowns)
• 1 cup carrots, peeled and sliced (about 2 medium carrots)
• 1 red bell pepper, diced
• 1/2 cup yellow onion, finely chopped
• 1 cup frozen peas (or fresh peas if preferred)
• 1 cup cheddar cheese, shredded
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1 can (10.5 oz) cream of mushroom soup (or use cream of broccoli for extra veggie flavor)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• Salt and freshly ground black pepper, to taste

For the Topping:

• 1 cup panko breadcrumbs
• 1/4 cup butter, melted
• 1/2 cup parmesan cheese, grated
• 1/4 teaspoon dried thyme (optional, for extra herb flavor)

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Equipment Needed

• Large pot for blanching vegetables
• Large mixing bowl
• 9×13-inch casserole dish (or similar size)
• Medium saucepan (for the sauce)
• Small bowl (for the breadcrumb topping)
• Wooden spoon or spatula
• Whisk (for mixing the sauce)
• Measuring cups and spoons

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Method

Step 1: Prepare the Vegetables

1. Blanch the Broccoli and Carrots: Begin by blanching the broccoli florets and sliced carrots. Fill a large pot with water and bring it to a boil over high heat. Once the water is boiling, add the broccoli florets and sliced carrots to the pot. Cook for about 3-4 minutes until the broccoli is bright green and the carrots are slightly tender. You don’t want them fully cooked since they will continue to cook in the casserole.
2. Drain the Vegetables: Drain the broccoli and carrots in a colander and run them under cold water to stop the cooking process. Set them aside to drain completely.
3. Prepare the Other Vegetables: While the broccoli and carrots are blanching, dice the red bell pepper and chop the onion into small pieces. Set aside.

Step 2: Make the Sauce

1. Cook the Onions and Bell Pepper: In a medium-sized saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onions and diced bell pepper and cook for about 5-6 minutes, stirring occasionally, until the onions are soft and translucent.
2. Add the Cream Cheese and Soup: To the saucepan, add the softened cream cheese, and stir it in until it becomes smooth and melts into the onions and bell pepper. Add the cream of mushroom soup, sour cream, garlic powder, onion powder, paprika, and a pinch of salt and pepper. Stir well to combine all the ingredients into a smooth and creamy sauce. Allow the sauce to simmer for about 5 minutes, stirring occasionally, so that the flavors meld together.
3. Add the Shredded Cheese: Once the sauce is heated through, remove the saucepan from the heat and stir in 1 cup of shredded cheddar cheese. Stir until the cheese melts and the sauce is smooth and creamy. Taste the sauce and adjust the seasoning with additional salt and pepper, if desired.

Step 3: Combine the Vegetables and Sauce

1. Mix the Blanched Vegetables: In a large mixing bowl, combine the blanched broccoli, carrots, frozen peas, and the sautéed onion and bell pepper mixture. Toss everything together gently.
2. Pour the Sauce Over the Vegetables: Pour the creamy cheese sauce over the vegetables and stir everything until the sauce coats the vegetables evenly. Make sure the sauce is well-distributed throughout the mixture.

Step 4: Assemble the Casserole

1. Grease the Casserole Dish: Lightly grease a 9×13-inch casserole dish with a little butter or cooking spray to prevent the casserole from sticking.
2. Transfer the Vegetable Mixture to the Dish: Spoon the vegetable and sauce mixture into the prepared casserole dish, spreading it out evenly.

Step 5: Prepare the Topping

1. Mix the Breadcrumb Topping: In a small bowl, combine 1 cup of panko breadcrumbs, 1/4 cup of melted butter, 1/2 cup of grated parmesan cheese, and 1/4 teaspoon of dried thyme (optional). Stir until the breadcrumbs are evenly coated with butter and cheese.
2. Top the Casserole: Sprinkle the breadcrumb mixture evenly over the top of the casserole. The breadcrumbs will create a deliciously crispy and golden-brown topping as it bakes.

Step 6: Bake the Casserole

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Bake: Place the casserole dish in the preheated oven and bake for about 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
3. Rest Before Serving: Once done, remove the casserole from the oven and let it rest for about 5-10 minutes before serving. This allows the casserole to set and makes it easier to serve.

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Notes and Tips

• Make Ahead: This casserole is perfect for making ahead. You can prepare the casserole up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours before baking. When you’re ready to bake, just pop it in the oven at 350°F (175°C) and cook for about 40-45 minutes, since the casserole will be cold from the fridge.
• Freezing: This casserole also freezes well. After baking and cooling, transfer it to an airtight container and freeze for up to 2-3 months. To reheat, thaw it in the refrigerator overnight, and then bake at 350°F (175°C) for 25-30 minutes until it’s hot and bubbly.
• Add More Vegetables: Feel free to get creative and add more vegetables. You can include zucchini, mushrooms, or green beans in the casserole for added texture and flavor.
• Cheese Variations: If you prefer a different cheese flavor, try swapping the cheddar cheese for Swiss cheese, mozzarella, or Monterey Jack. For a sharper taste, you can also add a little grated parmesan to the sauce.
• Texture: For a more rustic casserole, you can chop the vegetables into larger chunks, especially the broccoli, to give the casserole more texture. If you want a smoother casserole, you can purée the sauce before mixing with the vegetables.
• Breadcrumb Topping: You can substitute regular breadcrumbs for panko breadcrumbs, but panko gives the casserole a crispier, lighter texture. For a healthier alternative, use whole wheat breadcrumbs or crushed crackers.

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Conclusion

This Hearty Broccoli and Vegetable Casserole is a satisfying and flavorful dish that’s perfect for family dinners, meal prep, or even as a comforting side at holiday meals. The combination of fresh vegetables, creamy sauce, and a crunchy breadcrumb topping makes it irresistible. Plus, it’s so versatile—you can adjust the vegetables and cheese to suit your taste or dietary preferences. Enjoy a plate of this casserole for a cozy and nutritious meal everyone will love!