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Ever crave a comforting dish that's both creamy and packed with veggies? This Vegetable and Cream Cheese Casserole is your answer. It's a delightful blend of broccoli, cauliflower, and carrots, all smothered in a rich cream cheese and cheddar sauce. Perfect for a cozy dinner or a potluck, this casserole is sure to become a family favorite. Let's dive into this easy-to-make, deliciously satisfying recipe.
Vegetable and Cream Cheese Casserole Recipe
Ingredients:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup carrots, sliced
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the broccoli, cauliflower, and carrots.
- In a separate bowl, mix the softened cream cheese, shredded cheddar cheese, milk, garlic powder, and onion powder until smooth.
- Pour the cheese mixture over the vegetables and stir until well coated. Season with salt and pepper to taste.
- Transfer the mixture to a baking dish and spread evenly.
- Bake in the preheated oven for 40 minutes, or until the vegetables are tender and the top is golden brown.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Spinach Cream Cheese Casserole Recipe
What you will need to make vegetable and cream cheese casserole
- Broccoli florets: Adds a fresh, earthy flavor and a nice crunch, balancing the creaminess of the cheese mixture.
- Cauliflower florets: Provides a mild, nutty taste and tender texture, complementing the other vegetables.
- Carrots: Brings a sweet, slightly earthy flavor and vibrant color, enhancing the dish's visual appeal.
- Cream cheese: Creates a rich, creamy base that binds the vegetables together, adding a smooth texture.
- Shredded cheddar cheese: Adds a sharp, tangy flavor and melty goodness, making the casserole irresistibly cheesy.
- Milk: Helps to thin the cheese mixture, ensuring it coats the vegetables evenly.
- Garlic powder: Infuses a subtle, savory depth, enhancing the overall flavor profile.
- Onion powder: Adds a mild, sweet onion flavor, complementing the garlic and cheese.
Tools and Instruments Required
What tools/instruments will be needed to make Vegetable and Cream Cheese Casserole Recipe
- Mixing bowl: Essential for combining vegetables and the cheese mixture evenly.
- Baking dish: Necessary for baking the casserole to achieve a golden brown top.
- Spatula: Useful for stirring and spreading the mixture evenly in the baking dish.
- Oven: Required to bake the casserole at the correct temperature for proper cooking.
Vegetable and Cream Cheese Casserole
A creamy, comforting vegetable casserole that's perfect for any meal.
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Ingredients:
Main Ingredients
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 1 cup Carrots, sliced
- 8 oz Cream cheese, softened
- 1 cup Shredded cheddar cheese
- 1 cup Milk
- 1 tsp Garlic powder
- 1 tsp Onion powder
- to taste Salt and pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the broccoli, cauliflower, and carrots.
- In a separate bowl, mix the softened cream cheese, shredded cheddar cheese, milk, garlic powder, and onion powder until smooth.
- Pour the cheese mixture over the vegetables and stir until well coated. Season with salt and pepper to taste.
- Transfer the mixture to a baking dish and spread evenly.
- Bake in the preheated oven for 40 minutes, or until the vegetables are tender and the top is golden brown.
- Let it cool for a few minutes before serving.
Notes:
Feel free to add other vegetables like bell peppers or zucchini.
Read more: Creamed Onions Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 15gProtein: 8gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 60mgCalcium: 200mgIron: 1.5mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 10-15 minutes if needed.
For a twist, try adding crushed red pepper flakes to the cheese mixture for a subtle kick.
Frequently Asked Questions
FAQ:
Can I use frozen vegetables instead of fresh ones?
Yes, just make sure to thaw and drain them well before using.
Can I substitute the cream cheese with something else?
You can use Greek yogurt or ricotta cheese as alternatives.
How do I store leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days.
Can I add meat to this casserole?
Absolutely, cooked chicken or bacon would be great additions.
Is it possible to make this dish ahead of time?
Yes, assemble it the night before and bake it the next day.
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