Creamy Baked Mixed Vegetable Casserole

Ingredients

Vegetables

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 tbsp olive oil
• Salt and black pepper, to taste

Creamy Sauce

• 1 cup heavy cream
• 1/2 cup sour cream
• 1/2 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 tbsp fresh chopped parsley or dill
• 1/2 tsp onion powder
• Salt and black pepper, to taste

Topping

• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Arrange the broccoli, cauliflower, cherry tomatoes, and bell peppers evenly in the baking dish. Drizzle with olive oil and season with salt and pepper.
3. In a bowl, whisk together the heavy cream, sour cream, cream cheese, garlic, Italian seasoning, parsley, onion powder, salt, and pepper until smooth.
4. Pour the creamy mixture evenly over the vegetables.
5. Sprinkle the mozzarella and Parmesan cheese evenly over the top.
6. Cover with foil and bake for 30 minutes.
7. Remove the foil and bake for another 15–20 minutes, or until the cheese is golden brown and bubbling.
8. Let the casserole rest for 5–10 minutes before serving.
9. Garnish with fresh parsley and enjoy warm.