If you would like to have a meatless day, you should try this baked vegetable casserole. With a béchamel sauce and plenty of cheese, it is a highlight. Here is the recipe:
Recipe: Baked Vegetable Casserole
Ingredients:
- Vegetables: carrots, broccoli, bell peppers, etc.
- 300 ml milk
- 25 g flour
- 200 g grated cheese
- 1 tsp butter for the baking dish
- Salt
- Pepper
- Baking pan
Instructions:
Steam the vegetables in a large pot with a little water until soft. In the meantime, prepare the béchamel sauce. I make it very simply using only milk and flour. Bring the milk to a boil in a small pot, remove from the heat, add the flour, and whisk well so that no lumps form. Once the vegetables are soft enough, drain them well in a colander.
Preheat the oven to 180° C with top and bottom heat.
Grease a large baking dish with a little butter, add the vegetables, and season well with salt and pepper. Then pour the béchamel sauce over the vegetables. Finally, sprinkle the cheese on top.
Bake the casserole at 180°C (356°F) with top and bottom heat for approx. 20 to 30 minutes.
Extra tip:This casserole can be varied again and again. Any vegetable can be used here: kohlrabi, cauliflower, zucchini, peas, tomatoes, etc. You can also try other spices and herbs. For the cheese, you can use Parmesan.
Photo by Sabine, meinhaushalt.at
Read also: Recipe for a pasta bake with mushrooms, tomatoes and ham
