Creamy Veggie Casserole Recipe

by David

Who doesn’t love casserole? If you don’t, then you haven’t tried this creamy veggie casserole. This is the kind of meal you have for dinner on a chilly evening, with everyone around the table engaging in fun and warm conversations. Vegetarian-friendly dishes are great for your health and it’s okay to skip meats every now and then.

The ingredients are easy to put together, that’s if you don’t already have a bunch of them in your pantry. Okay, enough talking, let’s get into this flavor-rich creamy veggie casserole.

  • 1 1/2 Cauliflower, broken into florets
  • 6-8 tender stems of broccoli
  • Asparagus
  • 4 peeled potatoes
  • 1 tbsp butter
  • Rosemary leaves
  • Salt, pepper and dried oregano
  • Cheese

Photography by Sonika

  1. Steam the veggies for about 5-10 minutes.
  2. Boil the potatoes separately until they’re soft and slice them for topping the casserole.
  3. Toss the potatoes with some rosemary leaves and butter.
  4. Season the broccoli and cauliflower with salt, pepper and dried oregano.
  5. Lay out the cauliflower and broccoli in your skillet and brush with a little butter.
  6. Pour in the bechamel sauce, add the potatoes in and pour the rest of the sauce.
  7. Sprinkle a generous amount of cheese and enjoy!


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