Cheese And Vegetable Casserole
A comforting cheese and vegetable casserole blending rich cheddar with colorful vegetables, seasoned with herbs and spices. Baked to perfection, this dish offers creamy, cheesy goodness with a satisfying vegetable mix, making it ideal for family dinners or casual gatherings that appreciate hearty, flavorful comfort food.
Ingredients
- 1 1/2 cups milk ⓘ
- 1 cup soft bread crumbs ⓘ
- 1 can pimento, chopped ⓘ
- 1 tablespoon minced parsley ⓘ
- 1 1/2 tablespoons minced onion ⓘ
- 3/8 teaspoon salt ⓘ
- 1/8 teaspoon pepper ⓘ
- dash of paprika ⓘ
- dash of garlic salt ⓘ
- 3 eggs, well beaten ⓘ
- 1 1/2 cups grated Cheddar or processed American cheese ⓘ
- 1 cup drained, cooked vegetables (such as carrots, peas, cauliflower, string beans) ⓘ
Instructions
- Heat the milk and pour it over the bread crumbs.
- Add the chopped pimento, minced parsley, minced onion, grated cheese, salt, pepper, paprika, and garlic salt to the mixture, then stir in the well-beaten eggs.
- Place the drained, cooked vegetables in a greased or oiled 1 1/2-quart casserole dish.
- Pour the milk and cheese mixture over the vegetables.
- Set the casserole in a pan of warm water.
- Bake in a moderate oven at 350°F (175°C) for 1 hour, or until the casserole is firm.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you want to boost the flavor, add some grated nutmeg or a splash of hot sauce to the mixture. You can substitute the Cheddar cheese with any cheese of your choice, such as Gruyère or Monterey Jack. For a vegetarian twist, include additional vegetables like spinach or bell peppers.
Serving Suggestions
This Cheese and Vegetable Casserole is perfect as a main dish or a side. It pairs beautifully with a fresh green salad or crusty bread. You can also serve it alongside grilled meats or roasted vegetables. For a complete meal, consider incorporating it with other comforting dishes like Corn Souffle or Limas In Casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in an oven preheated to 350°F (175°C) for about 20-30 minutes until warmed through. You can also microwave individual portions for a quick meal, but the oven method will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Vegetable Casserole contains roughly 394 calories, with 15g protein, 64g carbohydrates, and 9g fat. It is an excellent source of vitamin C (100% of the Daily Value), protein (29% of the Daily Value), and iron (29% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1956mg per serving (85% 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 use frozen vegetables instead of fresh?
Yes, frozen vegetables can be used in this recipe. Just be sure to thaw and drain them well before adding to the casserole to avoid excess moisture. This will help maintain the casserole's texture and avoid a soggy dish.
How can I make this dish gluten-free?
To make this Cheese and Vegetable Casserole gluten-free, substitute the soft bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers. Ensure that all other ingredients, including the cheese, are certified gluten-free to avoid cross-contamination.
What can I do if I don't have pimento?
If pimento is not available, you can substitute it with roasted red peppers or even chopped olives for a different flavor profile. Both options will add a nice touch to the casserole without compromising the overall taste.
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).