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

Scale

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