Ingredients and Weight:
- 2 tbsp olive oil
- 1 medium yellow onion, chopped (1 cup)
- 2 carrots, peeled and chopped (1 cup)
- 2 celery stalks, chopped (1 cup)
- 1/2 head of cauliflower, chopped (2 cups)
- 1/2 head of broccoli, chopped (2 cups)
- 1 (15 ounce) can of diced tomatoes, undrained
- 1 (12 ounce) can of evaporated milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- Salt and pepper to taste
Preparation Time: 20 minutes
Cooking Time: 35-40 minutes
Difficulty Level: 2 (easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add carrots and celery and cook until slightly softened, about 5 more minutes.
- Add cauliflower and broccoli and cook until tender-crisp, about 5 minutes more.
- Stir in tomatoes, evaporated milk, salt, and pepper. Bring to a boil.
- Pour mixture into a greased 9x13-inch baking dish.
- Top with cheddar and mozzarella cheeses.
- Bake until bubbly and golden brown, about 35-40 minutes.
Nutritional Information:
- Calories: 250
- Fat: 10g
- Protein: 15g
- Carbohydrates: 30g
- Fiber: 5g
Dish Characteristics:
- Creamy, cheesy, and comforting
- Packed with tender vegetables
- Perfect for a cozy dinner or side dish
User Comments:
- "This casserole is so delicious! The vegetables are perfectly cooked and the sauce is creamy and flavorful."
- "I love that this recipe uses simple, everyday ingredients. It's easy to make and always a crowd-pleaser."
- "This is my go-to recipe for veggie casseroles. It's a great way to get my kids to eat their vegetables."
Special Precautions and Tips:
- To make this dish vegetarian, substitute vegetable broth for the evaporated milk.
- Add other vegetables to your liking, such as zucchini, peas, or corn.
- If you don't have a baking dish, you can use a Dutch oven or large skillet that is oven-safe.
