Easter Cheesy Baked Vegetable Casserole

It’s Easter morning, and the aroma wafting from my kitchen is pure comfort and joy. This isn’t just any Easter brunch dish; it’s our family’s absolute favorite – the Cheesy Baked Vegetable Casserole. Last year, I decided to try something different from our usual ham and potato bake, and this casserole was a resounding success. Even my vegetable-skeptic nephew devoured two helpings! The creamy, cheesy sauce coating tender, perfectly cooked vegetables is simply irresistible. It’s become a non-negotiable part of our Easter feast, and frankly, I find myself craving it all year round. It’s not only delicious and satisfying but also a beautiful, colorful addition to the table. If you’re looking for a crowd-pleasing, make-ahead side dish that celebrates the fresh flavors of spring, look no further. This Easter Cheesy Baked Vegetable Casserole is guaranteed to be a hit at your holiday gathering.

Ingredients

• Asparagus: 1 pound, fresh, trimmed and cut into 1-inch pieces. Asparagus brings a delicate, slightly grassy flavor and vibrant green color to the casserole, perfectly embodying spring.
• Broccoli Florets: 1 large head, cut into bite-sized florets. Broccoli adds a hearty, earthy note and a satisfying texture that contrasts beautifully with the creaminess of the sauce.
• Cauliflower Florets: 1 large head, cut into bite-sized florets. Cauliflower offers a mild, slightly sweet flavor and a tender texture that absorbs the cheesy sauce wonderfully.
• Carrots: 2 large, peeled and sliced into ¼-inch thick rounds. Carrots provide a touch of sweetness and a vibrant orange hue, along with a satisfyingly firm texture.
• Mushrooms: 8 ounces, cremini or white button, sliced. Mushrooms lend an earthy, umami-rich flavor and a slightly chewy texture that complements the other vegetables.
• Yellow Onion: 1 medium, finely diced. Yellow onion forms the aromatic base of the casserole, adding depth of flavor and subtle sweetness.
• Garlic: 3 cloves, minced. Garlic enhances the savory notes of the casserole and adds a pungent, aromatic touch that elevates the overall flavor profile.
• Butter: ½ cup (1 stick), unsalted. Butter is used to sauté the vegetables and create the roux for the creamy sauce, adding richness and flavor.
• All-Purpose Flour: ½ cup. Flour is the thickening agent for the creamy sauce, creating a smooth and velvety texture.
• Milk: 4 cups, whole milk recommended for richness, but 2% or skim milk can also be used. Milk forms the base of the creamy sauce, providing moisture and diluting the flour mixture.
• Heavy Cream: 1 cup. Heavy cream adds luxurious richness and thickness to the sauce, making it incredibly decadent and flavorful.
• Cream Cheese: 8 ounces, softened. Cream cheese contributes a tangy, creamy flavor and helps to create a luscious, melt-in-your-mouth sauce.
• Cheddar Cheese: 2 cups, shredded, sharp cheddar recommended for a bolder flavor. Cheddar cheese provides a classic cheesy flavor and melts beautifully, creating a golden, bubbly topping.
• Parmesan Cheese: ½ cup, grated. Parmesan cheese adds a salty, nutty, and savory depth of flavor, enhancing the overall cheesiness and providing a slightly crispy topping when baked.
• Dried Thyme: 1 teaspoon. Thyme adds a subtle earthy and slightly minty herbal note that complements the vegetables and cheese beautifully.
• Dried Rosemary: ½ teaspoon. Rosemary contributes a piney, aromatic, and slightly peppery flavor that enhances the savory character of the casserole.
• Salt: 1 ½ teaspoons, or to taste. Salt enhances the flavors of all the ingredients and balances the richness of the cheese and cream.
• Black Pepper: ½ teaspoon, freshly ground, or to taste. Black pepper adds a touch of warmth and spice, complementing the other seasonings and enhancing the overall flavor.
• Optional Garnish: Fresh parsley, chopped, for a fresh, herbaceous finish and visual appeal.

Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray. This prevents the casserole from sticking and ensures easy serving.
2. Sauté Vegetables: Melt butter in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3. Add Heartier Vegetables: Add sliced carrots and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the carrots are slightly tender and the mushrooms have released their moisture and started to brown.
4. Incorporate Remaining Vegetables: Add broccoli florets, cauliflower florets, and asparagus pieces to the skillet. Cook for another 5-7 minutes, stirring frequently, until the vegetables are slightly softened but still slightly crisp-tender. We don’t want them to be fully cooked at this stage as they will continue to cook in the oven.
5. Make the Creamy Sauce: Reduce heat to low. Sprinkle flour over the vegetables in the skillet and cook for 1 minute, stirring constantly to create a roux. This helps thicken the sauce and prevents lumps. Gradually whisk in milk, ensuring there are no lumps.
6. Add Cream Cheese and Spices: Stir in softened cream cheese until melted and smooth. Add heavy cream, dried thyme, dried rosemary, salt, and black pepper. Simmer for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and adjust seasoning as needed.
7. Combine and Transfer to Baking Dish: Remove skillet from heat. Stir in 1 ½ cups of shredded cheddar cheese and ½ cup of grated Parmesan cheese into the vegetable mixture until melted and well combined. Pour the vegetable mixture into the prepared baking dish, spreading it evenly.
8. Top with Remaining Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the casserole.
9. Bake the Casserole: Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and golden brown on top. The cheese should be melted and slightly browned.
10. Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows it to set slightly and makes it easier to serve. Garnish with fresh chopped parsley, if desired, and serve hot.

Nutrition Facts (per serving)

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Serving Size: Approximately 1 cup
• Servings Per Casserole: 12
• Calories: 350-400 kcal
• Fat: 25-30g

Preparation Time

• Prep Time: 30 minutes (includes vegetable chopping and sauce preparation)
• Cook Time: 30 minutes (baking time in the oven)
• Total Time: 1 hour (from start to finish)

This Easter Cheesy Baked Vegetable Casserole is surprisingly quick to assemble, especially considering the depth of flavor it delivers. Most of the prep time is spent chopping the vegetables, which can be streamlined if you purchase pre-cut vegetables or enlist a helper! The actual cooking process is straightforward and hands-off once the casserole is in the oven, allowing you to focus on other aspects of your Easter meal preparations. It’s a perfect recipe to make ahead of time, further reducing stress on Easter day.

How to Serve

This versatile Easter Cheesy Baked Vegetable Casserole can be served in various ways, making it a delightful addition to any meal:

• As a Side Dish for Easter Brunch or Dinner: This casserole shines as a vibrant and flavorful side dish alongside traditional Easter mains like ham, roasted lamb, or prime rib. It provides a welcome vegetable component to balance the richness of the meat.
• Vegetarian Main Course: For a vegetarian Easter celebration, this casserole can easily stand alone as a satisfying and hearty main course. Serve it with a fresh green salad and crusty bread for a complete meal.
• Potluck Contribution: Its make-ahead nature and crowd-pleasing flavor make it an ideal dish to bring to potlucks, holiday gatherings, or casual get-togethers. It travels well and is always a hit.
• Weekday Meal Accompaniment: Don’t reserve this casserole just for special occasions! It’s equally delicious served alongside roasted chicken, grilled fish, or pork chops for a comforting and vegetable-packed weeknight dinner.
• Serve Hot and Bubbly: For the best experience, serve the casserole hot straight from the oven when it’s bubbly and the cheese is perfectly melted and gooey.
• Garnish for Freshness: A sprinkle of fresh chopped parsley, chives, or thyme adds a pop of color and freshness to the finished dish.
• With Crusty Bread or Rolls: Serve with warm crusty bread or dinner rolls for soaking up the delicious creamy sauce.
• Alongside a Light Salad: Pair with a light and refreshing salad, such as a simple green salad with vinaigrette or a tomato and cucumber salad, to balance the richness of the casserole.

Additional Tips

To ensure your Easter Cheesy Baked Vegetable Casserole is absolutely perfect, here are some helpful tips:

1. Don’t Overcook the Vegetables: When sautéing the vegetables, aim for slightly crisp-tender. They will continue to cook in the oven, and overcooked vegetables will become mushy in the final dish.
2. Customize Your Vegetables: Feel free to swap out or add other vegetables based on your preferences and what’s in season. Bell peppers, zucchini, spinach, peas, green beans, or Brussels sprouts would all be delicious additions.
3. Use Fresh Herbs: While dried herbs work well, fresh thyme, rosemary, or parsley will elevate the flavor even further. Add fresh herbs towards the end of cooking to preserve their aroma.
4. Cheese Variations: Experiment with different cheese combinations. Gruyere, Monterey Jack, Fontina, or Pepper Jack would all be delicious alternatives or additions to cheddar and Parmesan.
5. Make it Ahead of Time: Assemble the casserole completely, up to the point of baking, and store it covered in the refrigerator for up to 24 hours. Bake as directed, adding an extra 10-15 minutes of baking time if starting from cold. This is a huge time-saver for holiday gatherings.
6. Add a Crunchy Topping: For extra texture, consider adding a crunchy topping. Breadcrumbs tossed with melted butter and Parmesan cheese, crushed crackers, or even fried onions would all work wonderfully. Sprinkle the topping over the casserole during the last 10-15 minutes of baking.
7. Adjust Sauce Consistency: If you prefer a thinner sauce, use less flour or add a bit more milk. For a thicker sauce, use slightly more flour or simmer the sauce for a longer time to reduce it.
8. Roast Vegetables for Deeper Flavor: For a richer, more caramelized flavor, consider roasting the vegetables before adding them to the casserole. Toss vegetables with olive oil, salt, and pepper and roast at 400°F (200°C) until tender-crisp. This adds an extra layer of depth to the dish.

Frequently Asked Questions (FAQs)

Q1: Can I make this casserole vegetarian?
A: Yes, this recipe is naturally vegetarian! It’s packed with vegetables and cheese, making it a satisfying and flavorful meat-free dish perfect for vegetarians and meat-eaters alike.

Q2: Can I make this casserole vegan or dairy-free?
A: It would require significant substitutions to make this casserole vegan. You would need to replace the butter with vegan butter, the milk and heavy cream with plant-based milk and cream alternatives (like oat or cashew), and the cream cheese and cheddar/Parmesan cheese with vegan cheese alternatives. The flavor profile will be different, but it is possible with substitutions.

Q3: Can I freeze this casserole?
A: Yes, you can freeze the unbaked casserole. Assemble it in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking as directed, adding about 15-20 minutes to the baking time. Baked casserole can also be frozen, but the texture of the vegetables might be slightly softer after thawing.

Q4: Can I use frozen vegetables instead of fresh?
A: While fresh vegetables are recommended for the best texture and flavor, you can use frozen vegetables in a pinch. Thaw and drain frozen vegetables thoroughly before sautéing them to remove excess moisture. Frozen broccoli, cauliflower, carrots, and peas would work well.

Q5: How long will leftovers last?
A: Leftover Easter Cheesy Baked Vegetable Casserole can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F (175°C) or in the microwave until heated through.

Q6: Can I add protein to this casserole?
A: Yes, you can easily add protein to make it a more substantial main course. Cooked chicken, ham, sausage, or chickpeas would all be delicious additions. Stir in cooked protein along with the vegetables before baking.

Q7: What if I don’t have cream cheese? Can I substitute something else?
A: While cream cheese adds a distinct tang and creaminess, you could try substituting with mascarpone cheese or ricotta cheese for a similar creamy texture. Sour cream or crème fraîche could also be used for a tangier flavor, but they might make the sauce slightly thinner.

Q8: Is this casserole gluten-free?
A: No, as written, this casserole is not gluten-free due to the all-purpose flour used in the sauce. To make it gluten-free, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch. If using cornstarch, use about 3 tablespoons and whisk it into a cold portion of milk before adding it to the skillet.

This Easter Cheesy Baked Vegetable Casserole is more than just a side dish; it’s a celebration of spring flavors and a comforting addition to any holiday table. Its cheesy, creamy goodness and vibrant vegetables make it a guaranteed crowd-pleaser. Whether you’re serving it for Easter brunch, a weeknight dinner, or a potluck gathering, this recipe is sure to become a new family favorite. Enjoy!

Print