Cheesy Veg Casserole | How to make Cheesy Veg Casserole

By Krithika Chandrasekaran  |  2nd Jun 2016  |  
2 reviews Rate It!
  • Cheesy Veg Casserole, How to make Cheesy Veg Casserole
Cheesy Veg Casseroleby Krithika Chandrasekaran
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

113

2





Video for key ingredients

  • How To Make White Sauce

About Cheesy Veg Casserole

A cheesy Vegetable Casserole on a bread base with a Tricolor theme.

Cheesy Veg Casserole is an authentic dish which is perfect to serve on all occasions. The Cheesy Veg Casserole is delicious and has an amazing aroma. Cheesy Veg Casserole by Krithika Chandrasekaran will help you to prepare the perfect Cheesy Veg Casserole in your kitchen at home. Cheesy Veg Casserole needs 30 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Cheesy Veg Casserole. This makes it easy to learn how to make the delicious Cheesy Veg Casserole. In case you have any questions on how to make the Cheesy Veg Casserole you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Krithika Chandrasekaran. Cheesy Veg Casserole will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Cheesy Veg Casserole

Ingredients to make Cheesy Veg Casserole

  • Saffron/Red layer - Olive oil - 1.5 tbsps
  • Cumin (Jeera seeds) - 1 tsp
  • Diced Carrots - 1/2 cup
  • Diced Red Bell Pepper - 1/2 cup
  • Diced Red Pumpkin (optional) - 1/4 cup
  • Tomatoes - 4 medium (Blanched and puréed)
  • Salt to taste
  • Chili powder - 1 tsp
  • Dried herbs / oregano - 1 tsp
  • Green layer - Olive oil - 1 tbsp
  • Chopped spinach - 1/2 cup
  • Spinach purée - 1/4 cup
  • Diced zucchini - 1/2 cup
  • Diced capsicum - 1/2 cup
  • Salt & black pepper to taste
  • Dried herbs / oregano - 1 tsp
  • White layer - Olive oil - 1 tbsp + 1 tbsp
  • Diced potatoes - 1 cup
  • Refined /Wheat flour - 2 tbsps
  • Milk - 1/4 cup
  • Cream - 1/4 cup
  • Salt & black pepper to taste
  • Garlic powder - 1/s tsp
  • Shredded cheese - 1/4 cup
  • Other - Brown bread slices - 5-6
  • Grated cheese - 1 cup
  • Dried herbs
  • Olive oil

How to make Cheesy Veg Casserole

  1. First, the saffron/red layer: Heat olive oil in a pan or wok. Add cumin seeds. Once they crackle, add the tomato purée. Add salt to taste and let it cook till the gravy starts to thicken.
  2. At this point, add the carrots, cover and cook for about 7-8 minutes or till carrots are semi-soft.
  3. Now add the red bell pepper and pumpkin, along with chili powder, cover-cook for 5-7 minutes, again till veggies are semi-soft.
  4. Check for salt and finally sprinkle the dried herbs. Give it a quick simmer, and remove. Keep aside.
  5. The green layer: Heat olive oil in another pan. Add the zucchini along with salt and let cook for about 5 minutes.
  6. Follow it up with capsicum, chopped spinach, pepper powder, stir well and let it cook for 5-7 minutes more. Finally add the spinach purée and dried herbs, check for salt and let it cook for 5 minutes more. Remove and keep aside.
  7. Now for the white layer, heat olive oil in a pan. Add the diced potatoes and a little salt, cover-cook till 3/4th done. Remove in a bowl so we can use the same pan for the white sauce.
  8. Dissolve flour in milk. Heat oil in the pan, keep heat on low and add the milk-flour mixture. Quickly stir to avoid lumps, add in salt, garlic powder and pepper powder and keep stirring.
  9. As the sauce starts to thicken, add in the cream, stirring all the time. (If you are not using cream, add in the entire 1/2 cup milk with the flour).
  10. Add in the cooked potatoes and let them simmer for 2-3 minutes more. Turn off the flame. Finally add in the shredded cheese and dried herbs, stir again till the cheese mixes well with the sauce. Keep aside.
  11. For the assembling, in a baking dish, arrange the brown bread slices to cover the entire base. Gently pour the green layer mix over the slices and spread it out evenly. Follow it up carefully with the white sauce layer & finally the red.
  12. Sprinkle cheese generously, along with dried herbs. Bake in a pre-heated oven at 200 degree C for about 15 minutes (or 7-8 minutes in a microwave) till cheese turns golden brown.
  13. Remove, let it cool a little. Drizzle olive oil over the baked casserole. Cut into wedges and serve.

My Tip:

1. Prepare the white layer last as the sauce tends to thicken by the time other preparations are done. 2. For the traditional roux, the flour is roasted in the fat, but to make it easier, I whisk it along with the milk. 3. If you wish to keep it light, instead of 1/4 cups each of milk and cream, use total of 1/2 cup milk. 4. The idea behind using the bread is that it gives the dish a nice crust, plus it soaks up the excess moisture and prevents the layers from running over each other too much.

Reviews for Cheesy Veg Casserole (2)

Bhavana Kamdara year ago

I will deffinetly try this recipe.
Reply

Amee Doshia year ago

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