Cauliflower - Carrot - Broccoli Casserole
A hearty cauliflower, carrot, and broccoli casserole topped with toasted bread cubes, melted cheese, and a creamy mustard sauce, perfect for family dinners or gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Chop cauliflower, broccoli, and carrots into bite-sized pieces.
- Bring a large pot of water to a boil, add vegetables, and cook until tender. Drain well.
- Melt 2 1/2 tablespoons butter in a saucepan over medium heat.
- In a small bowl, combine flour and dry mustard, then add to the melted butter, stirring to form a roux.
- Gradually add milk, stirring constantly until the mixture thickens.
- Add Velveeta cheese cubes to the sauce and stir until melted and smooth.
- Season with salt and pepper to taste.
- In a large mixing bowl, combine cooked vegetables with the cheese sauce.
- Place the vegetable mixture in a greased baking dish.
- In a separate bowl, toss bread cubes in the remaining melted butter until evenly coated.
- Sprinkle bread cubes over the casserole evenly.
- Bake in the preheated oven for about 25-30 minutes until bubbly and the bread topping is golden brown.
Tips & Substitutions
For a creamier texture, consider adding a splash of sour cream to the cheese sauce. If you're short on time, you can use frozen vegetables instead of fresh; just make sure to thaw and drain them well. You can also substitute cheddar cheese for Velveeta for a sharper flavor. For added crunch, sprinkle some crushed crackers on top before baking.
Serving Suggestions
This casserole pairs beautifully with a simple green salad or steamed vegetables for a complete meal. It can also be served alongside grilled chicken or fish for a heartier dinner. For a comforting brunch, consider serving it with a side of Virginia's 5 Cup Salad to add a refreshing contrast.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual portions for a quick meal, but the bread topping may not stay as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Cauliflower - Carrot - Broccoli Casserole contains roughly 192 calories, with 6g protein, 33g carbohydrates, and 4g fat. It is a good source of vitamin C (16% of the Daily Value), protein (12% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 1447mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if you’re baking it straight from the fridge.
What vegetables can I substitute?
You can easily swap out the cauliflower, broccoli, and carrots for other vegetables such as green beans, peas, or bell peppers. Just ensure that the vegetables you choose are cooked until tender before adding them to the casserole.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free bread and ensure that the flour is substituted with a gluten-free blend. The rest of the ingredients are typically gluten-free, but always check labels to be sure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).