This mixed vegetable casserole is a vegetarian and kid-friendly side dish. This mixed veg recipe can be made for potlucks or parties and is a true crowd-pleaser! If you are looking for vegetarian casserole recipes then check out how to make this easy veggie casserole by steaming vegetables in the Instant Pot.

Are you looking for some vegetarian casserole recipes or baked vegetable casserole for a side dish? This mixed vegetable casserole is a wonderful idea for any occasion, be it holidays, get-togethers, or a potluck.

The melting taste of steamed mixed veggies in creamy white sauce, baked to perfection with some cheese on the top, is sure to please a lot of taste buds!

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Ingredients
Substitutions
Instructions
Serving suggestions
Storage
📖 Recipe
💬 Comments

Ingredients

You can pick from a wide variety of vegetable combinations like carrots, green beans, corn, cauliflower, broccoli, spinach, mushrooms, or any other favorite veggies of your choice for this veggie casserole recipe.

Avoid using vegetables (like eggplant, and tomatoes) that release too much water else the veggie casserole may turn out to be runny.

You will need milk, all-purpose flour, butter for the white sauce, and some shredded cheddar cheese and other cheeses for the topping. Garlic and spicy pepper can be used as per taste for enhancing flavor.

Substitutions

You can use frozen vegetables or a mix of fresh and frozen vegetables in a casserole. You can also chop and freeze fresh vegetables and then use them.

Instructions

The veg casserole can be made in three easy and quick steps. Instant Pot cooks the veggies to perfection in just a few minutes.

The white sauce can be made while the veggies are cooking. Finally, bake the mixed vegetables, sauce, and cheese in a baking dish in the oven.

In the Instant Pot container, add about half a cup of water. I am using 6 qt. Instant Pot. Add all the vegetables to a steamer basket. Pressure cook the vegetables for zero, yes "zero" minutes.

As soon as the Instant Pot comes to full pressure and turns off, do a quick release manually and release all the pressure, but carefully. Quick-release ensures that vegetables are cooked to perfection.

While the veggies are cooking in the Instant Pot, prepare the white sauce on the cooktop. In a pan, heat and melt butter. Optionally add some garlic and green chili paste, chopped ones work well too. Mix well.

Check out my recipe to make garlic paste at home.

Add little all-purpose flour and cook for about 30 seconds until it is well incorporated into the butter.

Add milk, and salt and once it gets bubbly, add some shredded cheese, I like to use cheddar or pepper jack, but you can use cheese of your choice. Once the sauce thickens, turn off the flame.

Preheat the oven to 400 °F. Mix the steamed vegetables and white sauce gently and pour into a casserole dish.

Sprinkle some shredded cheese on top of it, a hand grater comes in handy while grating cheese. I like sharp cheddar cheese, swiss cheese, or pepper-jack but you can use any cheese of your choice.

Bake the casserole dish in the oven for about 20 minutes until the cheese melts and becomes golden brown.

Serving suggestions

This baked veg casserole recipe is easy to make and can be served as a side dish. It goes well with French bread, sourdough bread, garlic knots, breadsticks, or any other bread.

Storage

Any leftover casserole can be stored in the fridge for 2-3 days in an airtight container. When you are ready to eat, simply reheat it in the microwave.