Vegetable Casserole

1. 1
   prep

   Preheat the oven and prep the vegetables.

   1.Preheat oven to 375°F (190°C).

   2.Cut broccoli into florets and slice carrots into thin rounds.

   3.Dice the bell pepper and onion, and mince the garlic.
2. 2
   boil · ~2 min

   Blanch the broccoli and carrots.

   1.Bring a large pot of water to a rolling boil. Add 1 teaspoon salt to the water.

   2.Add broccoli and carrot slices, boil for 2 minutes until slightly tender but still crisp.

   3.Drain immediately in a colander and rinse under cold water to stop cooking. Set aside.
3. 3
   saute · ~6 min

   Sauté the aromatics and bell pepper.

   1.Melt 1 tablespoon butter in a skillet over medium heat.

   2.Add diced onion and cook until softened, about 3-4 minutes.

   3.Add diced bell pepper and minced garlic, cook for another 2 minutes. Remove from heat.
4. 4
   saute · ~5 min

   Make the creamy white sauce.

   1.In a medium saucepan over medium heat, melt the remaining 1 tablespoon butter.

   2.Whisk in the all-purpose flour and cook, stirring constantly, for 1 minute until lightly golden.

   3.Slowly pour in the milk while whisking vigorously to prevent lumps.

   4.Add salt, black pepper, and nutmeg. Continue whisking until the sauce thickens, about 3-4 minutes.

   TIPConstant whisking prevents lumps in the sauce. Pour the milk in a slow, steady stream.
5. 5
   mix

   Combine the filling.

   1.In a large bowl, toss together the blanched broccoli, carrots, and the sautéed onion-pepper mix.

   2.Pour the white sauce over the vegetables and stir gently to coat everything evenly.

   3.Fold in half of the shredded cheddar cheese.
6. 6
   assemble

   Assemble the casserole for baking.

   1.Transfer the vegetable mixture into a greased baking dish, spreading it evenly.

   2.Sprinkle the remaining cheddar cheese over the top.

   3.In a small bowl, mix breadcrumbs with olive oil until slightly moist, then scatter evenly over the cheese layer.
7. 7
   bake · ~25 min

   Bake until golden and bubbly.

   Place the baking dish in the preheated oven and bake for 20-25 minutes, until the top is golden brown and the edges are bubbling.

   TIPIf the top browns too quickly, tent loosely with foil for the final 10 minutes.
8. 8
   rest · ~10 min

   Let the casserole rest before serving.

   Remove from the oven and let the casserole stand for 5-10 minutes. This allows the sauce to set slightly, making it easier to serve.

   TIPResting helps the casserole slice cleanly instead of running across the plate.

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