Description
A hearty and comforting Swiss Cheese Vegetable Casserole that blends tender vegetables with a creamy, cheesy sauce and a crispy breadcrumb topping. Perfect as a main or side dish.
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)
Instructions
- Preheat the oven to 375°F (190°C). Lightly steam the broccoli, carrots, cauliflower, and zucchini until just tender.
- In a skillet, melt the butter over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.
- Sprinkle the flour over the onion mixture, stir to combine, and cook for about a minute. Gradually whisk in the milk until smooth.
- Add mustard powder, nutmeg, salt, and pepper. Continue whisking until the sauce thickens to a creamy consistency.
- In a large bowl, combine the steamed vegetables with the sauce and half the Swiss cheese. Mix well.
- Transfer the mixture to a greased baking dish. Top with the remaining Swiss cheese and bread crumbs.
- Bake for 25-30 minutes, until the top is golden and bubbly.
- Let rest a few minutes before serving to allow flavors to meld.
Notes
- Use different cheeses like cheddar or Gruyère for variation.
- Substitute or add vegetables like spinach, bell peppers, or mushrooms.
- Use gluten-free flour and bread crumbs for a gluten-free version.
- Leftovers store well in the fridge for up to 3 days or in the freezer for 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg
