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Creamy Vegetable Bread Casserole

A comforting baked dish with roasted vegetables, crispy bread cubes, and rich cheese sauce, perfect for family dinners.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 4 cups bread cubes 1-inch pieces, day-old preferred
  • 3 cups broccoli florets
  • 2 cups carrots sliced
  • 1 cup cauliflower florets optional
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
Cheese Sauce
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk warmed
  • 2 cups sharp cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 0.25 cup Parmesan cheese grated
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp nutmeg
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne pepper optional
Topping
  • 0.5 cup breadcrumbs
  • 2 tbsp butter melted
  • 0.25 cup Parmesan cheese grated
  • fresh parsley for garnish

Equipment

  • 9x13 inch Baking Dish
  • Large baking sheet
  • Large saucepan
  • Whisk
  • Mixing bowls

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Toss broccoli, carrots, and cauliflower with olive oil, salt, pepper, and garlic powder. Spread on baking sheet in single layer.
  3. Roast vegetables for 20-25 minutes until tender and lightly caramelized. Remove and cool slightly. Reduce oven to 350°F (175°C).
  4. Melt butter in large saucepan over medium heat. Add flour and whisk constantly for 2-3 minutes until smooth and golden.
  5. Gradually add warmed milk while whisking constantly to prevent lumps. Continue whisking until sauce thickens, about 5-7 minutes.
  6. Remove from heat and stir in cheddar, mozzarella, and Parmesan until melted. Add salt, pepper, nutmeg, garlic powder, and cayenne if using.
  7. Grease 9x13-inch baking dish. Layer half the bread cubes on bottom, add roasted vegetables, then remaining bread cubes.
  8. Pour cheese sauce over casserole, pressing gently to ensure sauce reaches all layers. Let sit 5 minutes.
  9. Mix breadcrumbs, melted butter, and Parmesan. Sprinkle over casserole top.
  10. Cover with foil and bake 25 minutes. Remove foil and bake 15-20 minutes more until golden and bubbling.
  11. Rest 10 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

Can be assembled up to 24 hours ahead and refrigerated. Bring to room temperature 30 minutes before baking. Leftovers reheat well in oven at 350°F for 15-20 minutes covered.