Better Than Takeout Baked Vegetable Casserole

This Better Than Takeout Baked Vegetable Casserole is the ultimate comfort food, packed with veggies and a creamy, cheesy sauce. After making this many times, I’ve discovered the trick to a perfectly crispy topping. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Irresistible Chickpea Salad Melts You’ll Crave Every Time and Irresistible Slow Cooker Mushroom Chicken for Cozy Nights.

What You'll Need for Better Than Takeout Baked Vegetable Casserole

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups broccoli florets
• 1 cup diced carrots
• 1 cup diced onions
• 2 cups milk
• 2 cups shredded cheddar cheese
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• Optional: 1/2 cup breadcrumbs
• Optional: 1/4 cup grated Parmesan cheese

How to Make Better Than Takeout Baked Vegetable Casserole

1. Step 1: Preheat oven to 375°F (190°C).
2. Step 2: In a large pan, sauté onions and carrots until softened. Add garlic and cook for another minute.
3. Step 3: Add broccoli to the pan and cook for 5 minutes, until tender-crisp.
4. Step 4: In a bowl, whisk together milk, salt, pepper, paprika, and thyme. Pour over vegetables in the pan and stir to combine.
5. Step 5: Transfer the vegetable mixture to a greased 9×13-inch baking dish. Top with shredded cheese.
6. Step 6: In a small bowl, mix breadcrumbs and grated Parmesan cheese. Sprinkle over the top of the casserole.
7. Step 7: Bake for 25-30 minutes, or until the topping is golden and the cheese is bubbly.

Storing & Reheating Better Than Takeout Baked Vegetable Casserole

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can assemble the casserole up to 24 hours ahead. Store in the fridge until ready to bake.

Freezing Better Than Takeout Baked Vegetable Casserole

Freeze individual portions for up to 2 months. Thaw before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: To make this dish vegetarian, use vegetable broth instead of milk.
• Best substitution: Instead of broccoli, you can use cauliflower or a mix of both.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be halved or doubled to fit your needs.
• Troubleshooting: If your sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the casserole before baking.

Better Than Takeout Baked Vegetable Casserole

⏱

Prep

15 minutes

🍳

Cook

30 minutes

⏳

Total

45 minutes

🍽

Serves

6 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cups broccoli florets
• 1 cup diced carrots
• 1 cup diced onions
• 2 cups milk
• 2 cups shredded cheddar cheese

Seasonings

• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme

Optional Toppings

• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese

Instructions

1. Step 1: Preheat oven to 375°F (190°C).
2. Step 2: In a large pan, sauté onions and carrots until softened. Add garlic and cook for another minute.
3. Step 3: Add broccoli to the pan and cook for 5 minutes, until tender-crisp.
4. Step 4: In a bowl, whisk together milk, salt, pepper, paprika, and thyme. Pour over vegetables in the pan and stir to combine.
5. Step 5: Transfer the vegetable mixture to a greased 9×13-inch baking dish. Top with shredded cheese.
6. Step 6: In a small bowl, mix breadcrumbs and grated Parmesan cheese. Sprinkle over the top of the casserole.
7. Step 7: Bake for 25-30 minutes, or until the topping is golden and the cheese is bubbly.

Notes

• Chef tip: To make this dish vegetarian, use vegetable broth instead of milk.
• Best substitution: Instead of broccoli, you can use cauliflower or a mix of both.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be halved or doubled to fit your needs.
• Troubleshooting: If your sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the casserole before baking.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 2 months. Thaw before reheating.
• Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
• Make ahead: You can assemble the casserole up to 24 hours ahead. Store in the fridge until ready to bake.

Nutrition Per Serving

• Calories: 350
• Protein: 18g
• Fat: 18g
• Carbs: 25g
• Fiber: 3g
• Sugar: 4g
• Sodium: 700mg
• Cholesterol: 55mg
• Sat. Fat: 11g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Better Than Takeout Baked Vegetable Casserole FAQs

A Warm Final Note

I can’t wait for you to try Better Than Takeout Baked Vegetable Casserole and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!