Whether you use fresh or frozen vegetables, this Cheesy Vegetable Casserole recipe is perfect for potlucks and using up your favorite vegetables.
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 6-8
Calories
Author The Gracious Wife
Ingredients
2cupsfresh broccoli florets
2cupsfresh cauliflower florets
1 ½cupssliced carrots
1large zucchinisliced
½cupchopped red pepper
½cupchopped onion
2-4garlic clovesminced
1tablespoonfresh minced parsleyor 1 teaspoon dry
ttablespoon fresh minced basilor 1 teaspoon dry
18 ounce package cream cheese, softened
1cupshredded cheddar
3dashes hot sauce *Optional
For the Crunchy Topping
3tablespoonsbuttermelted
15-20butter crackerscrushed
⅓cupgrated Parmesan cheese
Instructions
Steam carrots for 5 minutes.
Add broccoli and cauliflower and steam for an additional 5-7 minutes, until tender.
Drain when done, and place in a 2 quart casserole dish along with zucchini, pepper, onion, garlic, parsley, and basil. Gently stir or toss to combine. Set aside.
In a medium mixing bowl, add cream cheese, cheddar, and hot sauce. Whisk to combine.
Add the cheese mixture to the casserole dish and stir to coat the vegetables. Set aside.
In a small mixing bowl, add butter, crackers, and Parmesan and stir to combine.
Sprinkle cracker mixture on top of cheesy vegetables. Top with additional parsley for garnish, if desired.
Bake at 350° for 30-40 minutes until vegetables are tender and heated through.