Description
A flavorful and comforting Easy German Vegetable Casserole, perfect for family meals.
Ingredients
- 2 cups potatoes, peeled and diced
- 1½ cups broccoli florets
- 1½ cups cauliflower florets
- 1 cup carrots, sliced
- 1 cup green beans, trimmed and cut into bite-sized pieces
- ½ medium onion, finely diced
- 1 tablespoon butter or olive oil
- 2 tablespoons butter (for sauce)
- 2 tablespoons all-purpose flour
- 1½ cups milk
- ½ cup sour cream
- 1 cup shredded Gouda cheese or Swiss cheese, divided
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 teaspoon Dijon mustard, optional
- ½ cup shredded Gouda or Swiss cheese, reserved for topping
- ¼ cup breadcrumbs
- 1 tablespoon melted butter (for topping)
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Preheat your oven to 375°F. Lightly grease a 9-by-13-inch baking dish with butter or nonstick cooking spray.
- Peel and dice the potatoes, slice the carrots, and cut the broccoli, cauliflower, and green beans into bite-sized pieces. Bring a large pot of salted water to a boil. Add the potatoes and carrots and cook for 5 minutes. Add the broccoli, cauliflower, and green beans, then cook for another 3–4 minutes. Drain thoroughly.
- Heat 1 tablespoon of butter or olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened and fragrant. Set aside.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute. Gradually pour in the milk while whisking to prevent lumps. Cook for 3–5 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the sour cream, garlic powder, paprika, thyme, salt, black pepper, and Dijon mustard, if using. Add ½ cup of the shredded cheese and stir until melted and smooth. Remove from the heat.
- Place the drained vegetables and sautéed onion in a large bowl. Pour the creamy cheese sauce over them and gently toss until evenly coated. Transfer the mixture to the prepared baking dish.
- Sprinkle the remaining ½ cup of shredded cheese over the vegetables. In a small bowl, combine the breadcrumbs with 1 tablespoon of melted butter. Sprinkle the mixture evenly over the cheese.
- Bake uncovered for 25–30 minutes, or until the casserole is bubbling around the edges and the topping is golden brown. If needed, broil for 1–2 minutes for extra color.
- Remove the casserole from the oven and let it rest for 5–10 minutes. Garnish with fresh parsley, if desired, and serve warm.
Notes
- This casserole can be served as a main dish or a side dish.
- Feel free to customize the vegetables based on your preference.
- For a spicier kick, add some red pepper flakes to the cheese sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg