Name: Swiss Cheese Vegetable Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups shredded Swiss cheese; 2 cups chopped broccoli; 1 cup sliced carrots; 2 cups chopped cauliflower; 1 cup sliced zucchini; 1 medium onion, diced; 2 cloves garlic, minced; 3 tablespoons butter; 3 tablespoons flour; 2 cups milk; 1 teaspoon mustard powder; A pinch of nutmeg; Salt and pepper to taste; ½ cup bread crumbs (for topping)

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This Swiss Cheese Vegetable Casserole brings together the nutty richness of Swiss cheese with a vibrant medley of vegetables, all enveloped in a creamy, savory sauce. It’s the kind of dish I turn to when I want something hearty, comforting, and packed with flavor. Whether I’m serving it as a main course or a side dish, it never fails to satisfy. Swiss Cheese Vegetable Casserole Recipe

Why I Love This Recipe

I appreciate how this casserole combines wholesome ingredients into a dish that’s both indulgent and nourishing. The creamy cheese sauce pairs perfectly with the tender-crisp vegetables, creating a balance of textures and flavors. Plus, it’s versatile enough to adapt to whatever veggies I have on hand, making it a go-to for both planned meals and last-minute dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups shredded Swiss cheese
2 cups chopped broccoli
1 cup sliced carrots
2 cups chopped cauliflower
1 cup sliced zucchini
1 medium onion, diced
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 teaspoon mustard powder
A pinch of nutmeg
Salt and pepper to taste
½ cup bread crumbs (for topping)

Directions

Prepare the Vegetables: I start by preheating the oven to 375°F (190°C). Then, I lightly steam the broccoli, carrots, cauliflower, and zucchini until they’re just tender. This step ensures they retain a pleasant texture after baking.
Sauté Aromatics: In a skillet, I melt the butter over medium heat and sauté the diced onion and minced garlic until they’re translucent and fragrant.
Make the Sauce: I sprinkle the flour over the sautéed onions and garlic, stirring to combine. After cooking for about a minute to eliminate the raw flour taste, I gradually whisk in the milk, ensuring a smooth mixture. I then add the mustard powder, nutmeg, salt, and pepper, continuing to whisk until the sauce thickens into a creamy consistency.
Combine with Vegetables: In a large mixing bowl, I combine the steamed vegetables with the creamy sauce and half of the shredded Swiss cheese, stirring well to coat the vegetables evenly.
Assemble the Casserole: I transfer the mixture into a greased baking dish, sprinkle the remaining Swiss cheese on top, and finish with a layer of bread crumbs for a crispy topping.
Bake: I bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Serve: After removing it from the oven, I let the casserole rest for a few minutes before serving, allowing the flavors to meld beautifully.

Servings and Timing

This recipe yields 4 servings and takes approximately 45 minutes from start to finish—15 minutes for preparation and 30 minutes for baking.

Variations

Cheese Options: While I love the nutty flavor of Swiss cheese, I sometimes switch it up with sharp cheddar or Gruyère for a different taste profile.
Vegetable Substitutions: Depending on what’s in season or in my fridge, I might add spinach, bell peppers, or mushrooms to the mix.
Gluten-Free Adaptation: To make this dish gluten-free, I substitute the flour with a gluten-free alternative and use gluten-free bread crumbs for the topping.

Storage and Reheating

Refrigeration: I store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: This casserole freezes well. I let it cool completely, then wrap it tightly and freeze for up to 2 months.
Reheating: To reheat, I thaw it overnight in the refrigerator if frozen, then bake at 350°F (175°C) until heated through, about 20 minutes.

FAQs

Can I prepare this casserole ahead of time?

Yes, I often assemble the casserole up to the baking step, cover it, and refrigerate it for up to 24 hours. When ready to bake, I let it sit at room temperature for about 30 minutes before placing it in the oven.

What can I serve with this casserole?

I find that a simple green salad or crusty bread complements this casserole nicely. It’s also a great side dish for roasted meats or poultry.

Can I use frozen vegetables?

Absolutely. I make sure to thaw and drain them well before using to prevent excess moisture in the casserole.

How can I make this dish spicier?

For a bit of heat, I add a pinch of red pepper flakes or a dash of hot sauce to the cheese sauce.

Is it possible to make this casserole vegan?

Yes, by using plant-based butter, milk, and cheese, and ensuring the bread crumbs are vegan, I can adapt this recipe to suit a vegan diet.

Conclusion

This Swiss Cheese Vegetable Casserole is a delightful blend of creamy, cheesy goodness and nutritious vegetables. It’s a versatile dish that fits seamlessly into both everyday meals and special occasions. I enjoy how it brings comfort and flavor to the table, making it a cherished recipe in my collection.