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Casseroles have long held a cherished place in home kitchens around the world, offering a unique blend of warmth, comfort, and culinary creativity. Among the myriad of casserole recipes available, the Creamy Roasted Veggie Casserole stands out for its vibrant flavors, healthful ingredients, and heartwarming qualities. This dish not only tantalizes the taste buds but also provides a nourishing combination of vegetables that makes it a perfect choice for both family dinners and gatherings.

Creamy Roasted Veggie Casserole

Discover the ultimate comfort food with this Creamy Roasted Veggie Casserole! Packed with wholesome, colorful vegetables like broccoli, cauliflower, carrots, and bell peppers, this dish combines vibrant flavors with essential nutrients. The rich, creamy sauce adds a luxurious touch, making it perfect for family dinners or gatherings. It’s easy to customize based on your dietary preferences, ensuring everyone can enjoy this guilt-free delight. Create a nourishing meal that warms the heart and satisfies the taste buds!
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Ingredients
  

2 cups broccoli florets

2 cups cauliflower florets

2 cups diced carrots

1 red bell pepper, diced

1 medium onion, chopped

4 cloves garlic, minced

1 cup cherry tomatoes, halved

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon dried thyme

1 teaspoon dried oregano

1 cup heavy cream

1 cup vegetable broth

1 cup grated Parmesan cheese (divided)

1 cup shredded mozzarella cheese

1 cup breadcrumbs (optional for topping)

Fresh parsley, chopped for garnish

Instructions
 

Preheat the Oven: Set your oven temperature to 400°F (200°C) to ensure it's hot and ready for roasting.

    Roast the Vegetables: On a large baking sheet, combine the broccoli florets, cauliflower florets, diced carrots, red bell pepper, chopped onion, and minced garlic. Drizzle with olive oil and season with salt, pepper, thyme, and oregano. Toss everything until well coated, then spread the vegetables out in a single layer. Roast them in the preheated oven for about 25-30 minutes, or until they are tender and have a nice char, stirring halfway through for even cooking.

      Prepare the Creamy Mixture: While the vegetables are roasting, heat a medium saucepan over medium heat. Pour in the heavy cream and vegetable broth, and stir in half of the grated Parmesan cheese. Season this mixture with a pinch of salt and pepper. Heat until the cheese has melted and the mixture is smooth and creamy.

        Combine Ingredients: In a large mixing bowl, gently combine the roasted vegetables with the creamy mixture. Add the halved cherry tomatoes and carefully fold everything together until well incorporated.

          Assemble the Casserole: Grease a 9x13 inch casserole dish and transfer the vegetable mixture into it, spreading it evenly. Sprinkle the remaining grated Parmesan cheese and shredded mozzarella cheese over the top. For an added crunchy texture, you can sprinkle the breadcrumbs if desired.

            Bake: Place the assembled casserole in the oven and bake for an additional 20-25 minutes, or until the cheese is beautifully bubbly and golden brown.

              Serve: Once baked, remove the casserole from the oven and allow it to cool for a few minutes. Before serving, garnish generously with freshly chopped parsley for a pop of color and freshness.

                Prep Time: 15 min | Total Time: 1 hr | Servings: 6-8

                  - Presentation Tips: For an appealing presentation, serve the casserole directly from the dish, optionally garnished with additional parsley or a sprinkle of extra cheese on top. Pair with a side salad for a complete meal!