Cheesy Vegetable Potato Casserole

Description

This Cheesy Vegetable Potato Casserole is the ultimate comfort food – a warm, hearty dish layered with tender potatoes, colorful vegetables, and creamy cheese sauce baked to golden perfection. Perfect as a main vegetarian dish or a versatile side for family dinners, potlucks, and holidays. It’s filling, flavorful, and loved by kids and adults alike.

 Ingredients for Cheesy Vegetable Potato Casserole

• 4 medium potatoes, thinly sliced

• 2 cups mixed vegetables (broccoli, carrots, peas, or your choice)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups milk (or half-and-half for creamier texture)

• 1 cup shredded cheddar cheese

• ½ cup mozzarella cheese

• ¼ cup grated Parmesan cheese

• 1 tsp dried Italian herbs (oregano, basil, thyme)

• ½ tsp paprika

• Salt & black pepper, to taste

• 2 tbsp breadcrumbs (optional, for topping)

• Fresh parsley, chopped (for garnish)

‍ Instructions

1. Preheat oven to 375°F (190°C). Grease a baking dish lightly.

2. Parboil potatoes & veggies: Boil sliced potatoes and mixed vegetables for 5–6 minutes until slightly tender. Drain and set aside.

3. Make cheese sauce:

   • In a saucepan, melt butter and sauté onion & garlic until soft.

   • Stir in flour, whisk for 1 minute. Gradually add milk, whisking to avoid lumps.

   • Cook until thickened, then stir in cheddar and half the mozzarella. Season with salt, pepper, herbs, and paprika.

4. Layer casserole:

   • Spread half the potatoes in the baking dish.

   • Add a layer of vegetables.

   • Pour half the cheese sauce.

   • Repeat with remaining potatoes, veggies, and sauce.

5. Top & bake: Sprinkle with remaining mozzarella, Parmesan, and breadcrumbs.

6. Bake for 25–30 minutes until bubbly and golden brown.

7. Serve warm, garnished with parsley.

 Notes

• Use sweet potatoes for a nutrient-packed variation.

• Frozen mixed vegetables work great – just thaw before layering.

• For a lighter version, replace some cheese with Greek yogurt in the sauce.

• Add cooked chicken, turkey, or ham if you want a protein boost.

 Tips

• Slice potatoes evenly (use a mandoline if possible) for even cooking.

• Let the casserole rest 10 minutes after baking to set before serving.

• A sprinkle of smoked paprika or chili flakes adds extra depth.

• Make ahead: Assemble, refrigerate overnight, and bake when ready.

 Servings

• Serves: 6 people

• Serving size: About 1 cup

 Nutritional Info (per serving, approx.)

• Calories: 280 kcal

• Protein: 11g

• Carbohydrates: 32g

• Fat: 12g

• Fiber: 4g

• Calcium: 210mg

 Benefits

• Rich in fiber & vitamins from the veggies.

• Provides calcium & protein from the cheese and milk.

• Balanced comfort food – can be served as a complete vegetarian meal.

• Great for meal prep and feeding a crowd.

❓ Q&A

Q: Can I freeze this casserole?
A: Yes! Bake it first, let it cool, then freeze. Reheat covered with foil at 350°F until hot.

Q: Can I make it dairy-free?
A: Absolutely – use plant-based milk, vegan cheese, and olive oil instead of butter.

Q: How do I prevent it from being watery?
A: Drain boiled veggies well and let sauce thicken before layering.

Q: Can I make it spicier?
A: Add jalapeños, red pepper flakes, or pepper jack cheese.