Creamy Cheese Fall Vegetable Casserole Recipe

Indulge in the flavors of fall with this creamy and cheesy vegetable casserole. Packed with nutritious vegetables and topped with a golden and crispy cheese crust, this dish is the perfect comfort food for the colder months. Whether you're vegetarian or simply looking for a hearty side dish, this recipe is sure to satisfy your taste buds.

Ingredients

• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups butternut squash, peeled and diced
• 2 cups sweet potatoes, peeled and diced
• 2 cups brussels sprouts, halved
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 cup vegetable broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/4 cup breadcrumbs for topping

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, and cook until softened and translucent.
3. Add the butternut squash, sweet potatoes, brussels sprouts, cauliflower, and broccoli to the skillet. Stir well to combine.
4. Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes, or until the vegetables are slightly tender.
5. Add the heavy cream, shredded cheddar cheese, grated Parmesan cheese, dried thyme, dried rosemary, salt, and pepper to the skillet. Stir until everything is well combined and the cheese has melted.
6. Transfer the vegetable mixture to a greased baking dish. Sprinkle breadcrumbs evenly over the top.
7. Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbling and the top is golden brown and crispy.
8. Remove from the oven and let cool for a few minutes before serving. Enjoy!

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