This Creamy Baked Broccoli, Tomato, and Bell Pepper Vegetable Casserole is a comforting, vibrant dish that combines tender, crisp-sweet vegetables in a rich, velvety cheese sauce, finished with a golden, bubbling crust.
Ingredients
For the Vegetables:
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4 cups broccoli florets (cut into bite-sized pieces)
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1 large red bell pepper, diced
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1 large yellow or orange bell pepper, diced
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2 medium Roma tomatoes, cored and chopped (excess seeds removed to prevent sogginess)
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2 cloves garlic, minced
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1 tablespoon olive oil (for sautéing)
For the Creamy Cheese Sauce:
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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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1 ½ cups whole milk or half-and-half (warm)
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½ cup vegetable or chicken broth
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1 ½ cups sharp cheddar cheese or Gruyère, freshly shredded (divided)
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¼ cup grated Parmesan cheese
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½ teaspoon Italian seasoning
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¼ teaspoon garlic powder
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Salt and freshly ground black pepper to taste
For the Topping:
Instructions
1.Prep and Preheat:Preheat your oven to 375°F (190°C).
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2.Parboil the Broccoli:Blanch the broccoli for 3 minutes.
Bring a large pot of salted water to a boil. Add the broccoli florets and boil for 3 minutes until bright green and slightly tender-crisp. Drain immediately and rinse under cold water to stop the cooking process; pat dry.
3.Sauté the Aromatics:Sauté peppers and garlic for 4-5 minutes.
Heat olive oil in a large skillet over medium heat. Add the diced bell peppers and minced garlic, sautéing for 4 to 5 minutes until the peppers soften slightly. Remove from heat and gently fold in the chopped tomatoes.
4.Make the Roux and Sauce:Melt butter, whisk in flour, and gradually add milk and broth.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually pour in the warm milk and broth, whisking constantly to prevent lumps. Simmer for 3 to 4 minutes until the sauce thickens.
5.Add Cheese and Seasoning:Melt 1 cup of cheddar and Parmesan into the sauce.
Remove the sauce from the heat. Stir in 1 cup of the shredded cheddar, the Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper until the cheese is completely melted and the sauce is smooth.
6.Assemble the Casserole:Combine vegetables and sauce, transfer to baking dish.
In your prepared baking dish, scatter the blanched broccoli and sautéed pepper-tomato mix. Pour the warm cheese sauce evenly over the top, gently tossing to ensure all vegetables are coated.
7.Bake and Brown:Top with remaining cheese and panko, bake for 25-30 minutes.
Toss the panko breadcrumbs with the melted butter. Sprinkle the remaining ½ cup of cheddar cheese and the buttered breadcrumbs over the casserole. Bake at 375°F (190°C) for 25 to 30 minutes until the sauce is bubbling and the top is golden-brown and crisp. Let cool for 10 minutes before serving!
