Cheese Bake Broccoli Carrots (Print Version)
Comforting cheesy casserole of broccoli and carrots baked until golden, topped with crisp panko and Parmesan.
# What You 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 melted butter
13 - 1/4 cup grated Parmesan cheese (optional)
# Preparation Steps:
01 - Preheat oven to 350°F (180°C). Lightly grease a medium 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 flour and cook for 1 minute until slightly foamy. Gradually whisk in milk until smooth and thickened, about 2 to 3 minutes.
04 - Remove saucepan from heat and incorporate shredded cheddar, garlic powder, onion powder, salt, and black pepper. Stir until the cheese is melted and sauce is creamy.
05 - Gently fold blanched broccoli and carrots into cheese sauce. Transfer mixture into prepared baking dish and spread evenly.
06 - In a separate bowl, combine panko breadcrumbs, melted butter, and grated Parmesan if using. Sprinkle this mixture evenly over the vegetable-cheese mixture.
07 - Bake for 25 to 30 minutes until topping is golden and filling is bubbling. Allow to rest for 5 minutes before serving.
# Expert Advice:
01 -
- The crackling, cheesy top is your reward for not peeking in the oven every five minutes.
- It’s equal parts cozy and impressive—so easy you hardly need a recipe, but special enough for potlucks or a meatless main.
02 -
- If you rush the cheese sauce or skip whisking, you can get lumps or scorched bits—patience really pays off here.
- Tenting the casserole with foil for the first 15 minutes keeps the veggies extra tender, then removing the foil lets the topping crisp up beautifully.
03 -
- Whisk the sauce constantly and don’t walk away, even for a second, to avoid scorching.
- Bake the casserole on a rimmed tray to catch any escaping bubbles and save yourself clean-up grief.