Cheesy Vegetable Casserole
Yield: 5-6 servings
Cook Time: 20-25 minutes
Broccoli florets, cauliflower florets and sliced carrots are the perfect threesome for this buttery and crumbly and very cheesy (and easy) casserole recipe!
Cheesy Vegetable Casserole features these popular three vegetables with a generous amount of shredded cheddar cheese and some butter for added flavor and moisture. The topping for this casserole really brings this dish together, adding a wonderful crispy and buttery crunch. This crumbly topping is made by combining crumbled butter crackers (such as Ritz or other flaky butter crackers that will create flaky crumbs). The topping is sprinkled over the top of the vegetable casserole and crisps up beautifully in the oven while turning irresistably golden in color. This vegetable casserole can be served on its own as a delicious vegetarian dish, or served in smaller portions alongside a main course of meat, poultry or fish. Kids will enjoy getting their daily dose of veggies this way as well!
Recipe▼
Ingredients
- 1/2 lb. cheddar cheese
- 1/2 cup butter
- 1 cup broccoli flowerets
- 1 cup cauliflowerets
- 1/2 cup sliced carrots
- 1 cup crushed butter crackers
Directions
Preheat oven to 350° F.
(Note: This step of steaming vegetables is optional, though recommended.) Place vegetables in a vegetable steamer and rinse under cold water. Set aside. Heat about 1 inch of water in a medium saucepan to boiling. Once boiling, place vegetables in vegetable steamer in saucepan and cover. Reduce heat to medium and cook for 2 minutes, then quickly remove vegetable steamer and pour vegetables into a 1-quart casserole dish and evenly arrange. Set aside.
Cut cheese into cubes. Place cheese cubes and 1/4 cup of butter in a sauce pan and heat over medium heat, stirring often, until thoroughly melted and smooth. Pour cheese mixture over vegetables in casserole dish to evenly cover.
Topping
In a small mixing bowl, combine melted butter and cracker crumbs and stir until thoroughly blended. Sprinkle buttered cracker crumbs evenly over top of vegetable and cheese casserole.
Bake uncovered for 20-25 minutes, or until cracker crumbs appear golden brown and cheese is bubbling through.
(Note: This step of steaming vegetables is optional, though recommended.) Place vegetables in a vegetable steamer and rinse under cold water. Set aside. Heat about 1 inch of water in a medium saucepan to boiling. Once boiling, place vegetables in vegetable steamer in saucepan and cover. Reduce heat to medium and cook for 2 minutes, then quickly remove vegetable steamer and pour vegetables into a 1-quart casserole dish and evenly arrange. Set aside.
Cut cheese into cubes. Place cheese cubes and 1/4 cup of butter in a sauce pan and heat over medium heat, stirring often, until thoroughly melted and smooth. Pour cheese mixture over vegetables in casserole dish to evenly cover.
Topping
In a small mixing bowl, combine melted butter and cracker crumbs and stir until thoroughly blended. Sprinkle buttered cracker crumbs evenly over top of vegetable and cheese casserole.
Bake uncovered for 20-25 minutes, or until cracker crumbs appear golden brown and cheese is bubbling through.
