Creamy Cheesy Veggie Bake – Easy Mixed Vegetable Casserole Recipe

Creamy Cheesy Veggie Bake is pure comfort food in a casserole dish! Layers of tender Baked Veggies—like broccoli, carrots, and bell peppers—are smothered in a rich, cheesy sauce that melts beautifully in the oven. This is one of those

Vegetable Casserole Recipes you’ll want to make again and again, whether for weeknight dinners, potlucks, or simple meal prep.

There’s something magical about a warm Mixed Vegetable Casserole: it’s hearty yet light, indulgent yet wholesome. You can enjoy it alongside classic Potato Side Dishes or serve it on its own as a satisfying Vegetarian Main Dish. Its versatility makes it perfect for busy nights when you want a quick, fuss-free dinner without sacrificing flavor.

For anyone looking to add more veggies to their plate, this recipe is a dream. Not only does it highlight fresh, colorful ingredients, but it also doubles as one of the best Veggie Side Dishes or a main dish for family-friendly meals. And with Broccoli Recipes baked into a cheesy, creamy casserole, picky eaters won’t even realize they’re enjoying a healthy dose of veggies.

This recipe also shines as a meal-prep hero, letting you make ahead for a week of delicious Veggie Dishes. Its creamy, cheesy layers are the perfect example of comfort food done right while keeping things nutritious. Whether you’re exploring Healthy Eating Recipes or just craving a cheesy, veggie-packed meal, this casserole checks all the boxes—warm, satisfying, and incredibly simple to prepare.

So grab your favorite Mixed Vegetable Casserole ingredients, layer them up, and let your oven work its magic. The result? A cozy, cheesy, and colorful dish that’s guaranteed to become a favorite in your recipe rotation.

Creamy Cheesy Veggie Bake – Easy Mixed Vegetable Casserole Recipe

Ingredients

• Vegetables: 2 cups Broccoli Florets, 2 cups Cauliflower, 1 cup Carrots, 1 cup Zucchini, 1 cup Yellow Squash, 1 cup Bell Peppers, 1 cup Green Beans or Corn, 2 cups Spinach or Kale
• Cheese Sauce: 4 tbsp Sharp Cheddar, 1 cup Mozzarella, 1 cup Gruyère (optional), ½ cup Parmesan (optional)
• Roux: 4 tbsp Butter, ¼ cup Flour, 2 cups Milk
• Topping: ½ cup Breadcrumbs

Equipment

• Large pot
• 9x13-inch baking dish
• Medium saucepan

Instructions

1. Preheat the oven to 375°F (190°C).
2. Chop all vegetables into bite-sized pieces. Blanch them for 3–5 minutes until slightly tender, then drain thoroughly.
3. In a medium saucepan, melt butter over medium heat. Whisk in flour, then gradually stir in warm milk until thickened. Add cheeses and stir until smooth.
4. Grease the baking dish. Layer the vegetables and fold in the cheese sauce until evenly coated.
5. Sprinkle extra cheese on top, mix breadcrumbs with melted butter, and spread over casserole.
6. Bake for 25–30 minutes until bubbly and golden. Cover loosely with foil if top browns too fast.
7. Let rest for 10 minutes before slicing.
8. Cut into squares and serve warm.