Ingredients
Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- ½ small onion, sliced
Creamy Sauce
- 1 cup heavy cream
- ½ cup sour cream or Greek yogurt
- 1 cup shredded mozzarella
- ½ cup shredded cheddar
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp paprika
For topping
- ½–1 cup shredded mozzarella or cheddar
- 1 tbsp chopped parsley
Instructions
- Prepare vegetables: Cut all vegetables into bite-size pieces. Steam or blanch the broccoli, cauliflower, and carrots for about 5–7 minutes, then drain well.
- Make the sauce: Melt butter in a saucepan. Add garlic and cook for 30 seconds. Stir in heavy cream, sour cream, Italian seasoning, paprika, salt, and pepper.
- Add cheese: Stir in 1 cup mozzarella and ½ cup cheddar until melted and creamy.
- Combine: Place all vegetables in a greased 9×13-inch baking dish. Pour the creamy cheese sauce over them and gently mix.
- Top: Sprinkle with the remaining shredded cheese.
- Bake: Bake uncovered at 375°F (190°C) for 25–30 minutes, until bubbling and golden.
- Finish: Rest for 5 minutes and garnish with fresh parsley.
This style follows the common creamy vegetable-casserole method of combining broccoli, cauliflower, carrots and a cheese-based sauce, then baking until bubbly.
Nutrition — Approx. per serving
- Calories: 300–350 kcal
- Protein: 10–13 g
- Carbohydrates: 18–22 g
- Fat: 21–25 g
- Fiber: 5–7 g
Nut / Allergen Info
- Peanuts: None
- Tree nuts: None
- Dairy: Yes — cream, sour cream, mozzarella, cheddar
- Gluten: Naturally gluten-free if all packaged ingredients are certified GF
- Eggs: None
- Soy: Check packaged cheese/sauces
- Mushrooms: Included
Q/S — Quick Questions & Substitutions
Can I use frozen vegetables?
Yes. Thaw and drain them well first.
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. Add 1 tbsp cornstarch mixed with 2 tbsp cold water.
Can I use different cheese?
Yes. Swiss, Monterey Jack, Parmesan, or a Mexican cheese blend work well.