Creamy Vegetable Bake Recipe
Introduction
This Creamy Vegetable Bake is a comforting and versatile dish perfect for using a mix of fresh or frozen veggies. It features a rich, cheesy sauce topped with a crispy breadcrumb crust, making it a family-friendly crowd-pleaser.
Ingredients
- 1 tbsp oil
- 225 g (~ 2 cups) frozen sliced peppers (or 3 fresh bell peppers, sliced or diced)
- 100 g (~ 1 cup) frozen sweetcorn
- 100 g (~ 1 cup) frozen peas
- 1/2 small head broccoli (or ~ 2 cups prepared broccoli)
- ~ 6 medium mushrooms, sliced or diced
- 35 g (~ 2 1/2 tbsp) butter
- 2 1/2 tbsp plain flour
- 250 ml (~ 1 cup) milk
- 250 ml (~ 1 cup) vegetable stock
- Black pepper
- 75 g cheddar cheese, grated (~ 3/4 cup when grated)
- 50 g (~ 1/3 cup) fine breadcrumbs (shop-bought recommended)
- Spray oil
Instructions
- Step 1: Heat the oil in a large frying pan and add all the vegetables. Cook over medium heat for 5–10 minutes until almost entirely cooked. Note: harder vegetables like carrots or potatoes should be parboiled before frying.
- Step 2: In a small saucepan, melt the butter over medium-low heat. Stir in the flour to form a paste and cook for about one minute, stirring constantly.
- Step 3: Gradually add the milk a little at a time, stirring well to keep the sauce smooth. Then add the vegetable stock gradually, continuing to stir until fully combined and creamy.
- Step 4: Pour the white sauce over the cooked vegetables and mix well. Season with black pepper and salt if needed, considering the saltiness of the stock.
- Step 5: Transfer the mixture to a baking dish (about 9 x 7 inches). Sprinkle grated cheddar cheese and fine breadcrumbs evenly on top, then lightly spray with oil to encourage a crispy topping.
- Step 6: Bake at 190°C (Gas Mark 5 / 375°F) for approximately 25 minutes until the vegetables are piping hot and the topping is golden and crisp.
Tips & Variations
- Swap in your favorite vegetables or whatever you have on hand, but parboil very hard vegetables first for even cooking.
- For a richer sauce, use half milk and half cream instead of all milk.
- Add a pinch of nutmeg to the white sauce for an extra layer of flavor.
- Try topping with mixed cheese or add some herbs like thyme or parsley to the vegetable mix before baking.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through to maintain the crispy topping, or microwave briefly if short on time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables work well. Just ensure they are cut uniformly and adjust cooking time as fresh vegetables may cook faster.
Is this dish suitable for vegans?
This recipe contains butter, milk, and cheese, so it’s not vegan as is. You can substitute plant-based butter, milk alternatives, and vegan cheese to make it vegan-friendly.
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Creamy Vegetable Bake Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Creamy Vegetable Bake is a comforting, hearty dish featuring a medley of sautéed vegetables smothered in a smooth homemade white sauce, topped with cheddar cheese and crispy breadcrumbs. Perfect as a warming vegetarian main or side, it balances creamy textures with a crunchy topping for a delightful meal any day of the week.
Ingredients
Vegetables
- 1 tbsp oil
- 225 g (~ 2 cups) frozen sliced peppers or 3 fresh bell peppers, sliced or diced
- 100 g (~ 1 cup) frozen sweetcorn
- 100 g (~ 1 cup) frozen peas
- 1/2 small head broccoli (~ 2 cups prepared broccoli)
- ~ 6 medium mushrooms, sliced or diced
Sauce
- 35 g (~ 2 1/2 tbsp) butter
- 2 1/2 tbsp plain flour
- 250 ml (~ 1 cup) milk
- 250 ml (~ 1 cup) vegetable stock
- Black pepper, to taste
- Salt, optional, to taste
Topping
- 75 g cheddar cheese, grated (~ 3/4 cup)
- 50 g (~ 1/3 cup) fine breadcrumbs
- Spray oil, for topping
Instructions
- Sauté Vegetables: Heat 1 tablespoon of oil in a large frying pan over medium heat. Add the mixed vegetables — sliced peppers, sweetcorn, peas, broccoli, and mushrooms — and cook for 5 to 10 minutes until they are tender and almost fully cooked. For harder vegetables like carrots or potatoes, parboil them beforehand to ensure even cooking.
- Prepare White Sauce (Béchamel): In a small saucepan over medium-low heat, melt 35 grams of butter. Stir in 2 1/2 tablespoons of plain flour and cook for about a minute while stirring constantly to form a smooth paste. Gradually add 250 ml of milk in small increments, stirring continuously to prevent lumps. Then slowly add 250 ml of vegetable stock, continuing to stir until the sauce becomes smooth and thickened.
- Combine Sauce and Vegetables: Pour the prepared white sauce into the pan with the sautéed vegetables. Mix everything thoroughly to coat the vegetables evenly. Season with black pepper and add salt if needed, depending on the saltiness of the vegetable stock.
- Assemble Bake: Transfer the creamy vegetable mixture into a baking dish approximately 9 x 7 inches in size. Evenly sprinkle 75 grams of grated cheddar cheese and 50 grams of fine breadcrumbs over the top. Spray a light layer of oil over the breadcrumbs to help create a golden, crispy topping during baking.
- Bake: Preheat the oven to 190°C (375°F / Gas Mark 5). Place the baking dish in the oven and bake for around 25 minutes, or until the vegetables are piping hot and the topping is golden brown and crisped to your liking.
Notes
- Feel free to swap in your favorite vegetables; just ensure that any very hard vegetables are parboiled before sautéing.
- Adjust seasoning carefully as vegetable stock can vary in saltiness.
- For a gluten-free version, use gluten-free flour and breadcrumbs.
- This dish can be prepared in advance and baked just before serving.
- Leftovers keep well refrigerated for 2-3 days and reheat nicely in the oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Keywords: vegetable bake, creamy vegetable casserole, vegetarian bake, baked vegetables, cheesy vegetable bake
