Print Recipe
5 from 3 votes

Creamy vegetable bake

A creamy vegetable bake packed with colourful veggies, smothered in a creamy sauce and topped with crispy, cheesy breadcrumbs.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main meals, Side Dish
Keyword: creamy vegetable bake, creamy vegetables, creamy veggie bake, vegetable bake, vegetable casserole, veggie bake
Servings: 4 people
Calories: 367kcal
Author: Becca Heyes

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 (I used shop-bought)
  • Spray oil

Instructions

  • Heat the oil in a large frying pan, and add all the vegetables. Cook over a medium heat for 5-10 minutes, until almost entirely cooked. You can use different vegetables if you like, just bear in mind that vegetables that are particularly hard (e.g. carrots or potatoes) will need parboiling before adding to the frying pan.
  • In a small saucepan, melt the butter over a medium-low heat. Add the flour, and mix well to form a paste. Cook for a minute or so, stirring constantly, then add the milk a little at a time, stirring until smooth each time before adding more. Then add the vegetable stock (again, it may help to add it a little at a time). You can see more detailed instructions for how to cook a simple white sauce here.
  • Add the white sauce to the cooked vegetables, and mix well. Season with black pepper, and some salt if needed (you may find the salty stock is enough). Transfer to a suitably sized baking dish (mine measured 9 x 7 inches).
  • Sprinkle some grated cheese and fine breadcrumbs over the creamy vegetables, and spray lightly with oil to help the topping crisp up. Bake at 190°C (Gas Mark 5 / 375°F) for around 25 minutes, or until the vegetables are piping hot, and the topping is crisped up to your liking.

Video

Notes

Feel free to use different vegetables - see the full blog post for some ideas of veggies that will work well!

Nutrition

Serving: 1portion | Calories: 367kcal | Carbohydrates: 34.9g | Protein: 14.6g | Fat: 19.8g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 325mg | Potassium: 542mg | Fiber: 5.1g | Sugar: 6.8g | Calcium: 275mg | Iron: 3mg