Cheesy Vegetable Casserole is an easy side dish to make, with red potatoes, cauliflower, asparagus and carrots baked in a yummy cheese sauce.
Looking for a tasty way to get your kids (or even other adults) to eat their vegetables? Why not bake them in a luscious cheese sauce! Every now and then it takes either twisting their arms OR a great cheesy sauce to entice them, right? RIGHT! Once again, I found this recipe in an OLD recipe box, handwritten on a 3×5 index card, so I don’t know where it originated from, but it sure is good.
This recipe is a simple baked veggie casserole I think you, and those you love, will enjoy. Potatoes, asparagus, cauliflower and baby carrots are par-boiled for a very short time, them covered in a simple cheese sauce and baked. That’s it! The end result is a delicious vegetable casserole that pairs well with beef, chicken, lamb, and pork! YUM! Here’s how to make this cheesy vegetable casserole which can feed 6 (or 2, with great tasting, easy to reheat leftovers!).
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Cook The Fresh Veggies Until Tender
Preheat your oven to 350°F. before starting this recipe. Place small red potatoes (whole), cauliflower florets, baby carrots and sliced asparagus pieces in a large saucepan or Dutch oven. Cover completely with water, and bring to a boil on medium-high heat. Once the water is boiling, cook the veggies for 7-8 minutes, or until they become crisp-tender. When done, the potatoes should be able to be easily pierced with a sharp knife. Drain the cooked veggies in a strainer.
Butter or spray a 2 quart baking dish on the bottom and sides with non-stick spray. Place all the vegetables in the baking dish, spreading them so they are evenly distributed. Set aside.
Make The Cheese Sauce
In a separate saucepan, melt 3 Tablespoons butter on medium heat. Sprinkle the melted butter with 3 Tablespoons all purpose flour, then stir to fully combine. Pour 2 cups of milk into the saucepan and stir again, to combine these ingredients. Cook, stirring often, until the sauce has thickened.
Season the sauce with salt, pepper and garlic powder, to suit your taste. Add grated cheddar cheese to the sauce and cook, stirring until the cheese has fully melted
Finishing The Cheesy Vegetable Casserole
Pour the hot cheese sauce evenly over the top of the veggies in the buttered/greased baking dish. Try to get all the veggies covered in sauce. Sprinkle chopped fresh cilantro on top of the cheesy vegetable casserole.
Bake The Cheesy Vegetable Casserole
Place the baking dish on the middle rack of the preheated 350°F. oven. Bake at 350°F., uncovered, for 20-22 minutes. When done, the sauce should be bubbly around the edges of the baking dish. The sauce will not brown very much. Remove the casserole to a hot pad or wire rack and let it cool for 3-4 minutes before serving.
Ready To Serve
After the cheesy vegetable casserole has been allowed to cool for 3-4 minutes, it is ready to serve. Spoon out portions onto individual serving plates, trying to evenly distribute the various veggies. The veggies should be very tender and be coated in the rich, velvety cheese sauce. Serve alongside your favorite meat dishes… and enjoy!
I hope you enjoy this veggie dish. We think it is really good, and trust you will find it delicious, too. Thank you for stopping by. I hope you will come back again soon for more family-friendly recipes. Have a GREAT day, and remember to thank God for the many blessings that come your way today.
Looking for More VEGETABLE Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy veggie dishes for you to enjoy, including:
- Baked Praline Acorn Squash
- Lemon Hazelnut Green Beans
- Baked Zucchini Parmesan Fries
- Easy Creamed Spinach
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Original recipe source: unknown (handwritten recipe card found in an OLD recipe box-no source noted)
↓↓ PRINTABLE RECIPE BELOW ↓↓
Cheesy Vegetable Casserole is an easy side dish to make, with red potatoes, cauliflower, asparagus and carrots baked in a yummy cheese sauce.
- 8 small red potatoes
- 1 small cauliflower ,broken into florets
- 8 baby carrots
- 4 stalks fresh asparagus cut in 2" pieces ("woody" ends discarded)
- butter OR non-stick baking spray to grease bottom/sides of baking dish
- 3 Tablespoons butter
- 3 Tablespoons all purpose flour
- 2 cups milk 1% or 2%
- salt/pepper/garlic powder used to season sauce to taste
- ¾ cup grated cheddar cheese
- 2 Tablespoons fresh chopped cilantro
Preheat oven to 350°F. Butter or use non-stick spray to coat a 2 quart baking dish on bottom/sides.
Place red potatoes, cauliflower florets, baby carrots and sliced asparagus pieces in large saucepan/Dutch oven. Cover with water; bring to a boil on medium-high heat. Once boiling, cook veggies for 7-8 minutes, or until crisp-tender. When done, potatoes can be easily pierced with a sharp knife. Drain veggies; put in baking dish, spreading to evenly distribute. Set aside.
In separate saucepan, melt 3 T. butter on medium heat. Add flour; stir to combine. Pour milk into pan; stir again, to combine. Cook, stirring often, until sauce thickens. Season to taste with salt, pepper and garlic powder. Add grated cheddar cheese; cook, stirring until cheese has fully melted. Pour cheese sauce evenly over veggies to cover. Sprinkle casserole with cilantro.
Place dish on middle rack in oven. Bake at 350°F. (uncovered) for 20-22 minutes. Casserole will be bubbly around edges. Transfer dish to wire rack; let cool 3-4 minutes. before serving. Serve, and enjoy!
Here’s one more to pin on your Pinterest boards!