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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
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:
Read more: Creamed Celery Casserole Recipe
Nutrition value:
Keywords:
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.
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