Cheese Bake Broccoli Carrots (Print Version)
Broccoli and carrots in creamy cheddar with a crunchy panko-Parmesan topping, baked until golden and bubbly.
# What You’ll Need:
→ Vegetables
01 - 2 cups broccoli florets, fresh or frozen
02 - 2 cups carrots, sliced, fresh or frozen
→ Cheese Sauce
03 - 2 cups shredded cheddar cheese
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 1 cup whole milk
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - Salt, to taste
10 - Black pepper, to taste
→ Topping
11 - 1/2 cup panko breadcrumbs
12 - 1 tablespoon unsalted butter, melted
13 - 1/4 cup grated Parmesan cheese (optional)
# Steps:
01 - Preheat the oven to 350°F. Lightly grease a medium-sized baking dish.
02 - Steam or blanch broccoli florets and carrot slices for 3 to 4 minutes until just tender. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in the flour and cook for 1 minute to form a roux.
04 - Gradually whisk in the milk and continue cooking until the mixture thickens. Remove from heat and stir in shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper until cheese is fully melted and sauce is smooth.
05 - Fold the prepared broccoli and carrots into the cheese sauce. Transfer the mixture evenly into the greased baking dish.
06 - In a mixing bowl, combine panko breadcrumbs, melted butter, and optional Parmesan cheese. Distribute the topping evenly across the vegetable mixture.
07 - Bake for 25 to 30 minutes, or until the topping is golden and the filling is bubbling. Allow the casserole to rest for 5 minutes before serving.
# Expert Tips:
01 -
- You’ll have a luscious, creamy cheese sauce blanketing every bit—a secret trick to get picky eaters excited about vegetables.
- It quickly moved up my list of weeknight favorites because the leftovers are just as tasty (maybe better) the next day.
02 -
- I once forgot to dry the steamed veggies and ended up with a watery base—always pat them dry.
- Blending in the cheese off the heat keeps the sauce silky; rushing this step makes it gritty.
03 -
- Grate your own cheeses—it melts smoother and tastes fresher, every time.
- Bake the casserole on a rimmed baking sheet to catch any cheesy drips and make cleanup a breeze.