Cheese Bake: Broccoli and Carrots (Printable Version)
Broccoli and carrots in creamy cheddar with a golden panko topping—comforting, vegetarian, and easy.
# 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)
# How-To Steps:
01 - Preheat oven to 350°F (180°C) and lightly grease a medium-sized baking dish.
02 - Steam or blanch broccoli florets and sliced carrots for 3 to 4 minutes until just tender. Drain vegetables and set aside.
03 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually add milk, whisking until smooth and thickened.
04 - Remove saucepan from heat. Stir in shredded cheddar, garlic powder, onion powder, salt, and black pepper. Mix until cheese is fully melted and sauce is creamy.
05 - Gently fold cooked broccoli and carrots into the cheese sauce, ensuring all pieces are evenly coated. Transfer vegetable mixture to prepared baking dish.
06 - In a small mixing bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese if using. Sprinkle topping mixture evenly over casserole.
07 - Bake for 25 to 30 minutes until topping is golden brown and cheese is bubbling. Allow to rest for 5 minutes before serving.
# Helpful Tips:
01 -
- The crackly golden breadcrumb topping is your sneaky shortcut to making this feel special even when you only have a few veggies left in the fridge.
- It’s the first thing to disappear at my family table because the creamy, cheesy sauce makes even picky eaters go in for seconds.
02 -
- One time I rushed and didn’t drain the veggies enough—the casserole turned soggy, so patience with draining is non-negotiable.
- Switching to panko instead of regular breadcrumbs once made the topping addictively crisp and I’ve never looked back.
03 -
- Toast the panko briefly in a dry pan before sprinkling on top for even more crunch.
- Grate your own cheese instead of buying pre-shredded; it melts better in the sauce and tastes fresher.