Ingredients
1 cup cauliflower florets
1 head broccoli, cut into florets
1 yellow bell pepper, sliced
1 small onion, thinly sliced
1 cup cherry tomatoes, halved
1 cup mushrooms, sliced
1 ½ cups shredded mozzarella cheese
For the Creamy Sauce:
1 cup sour cream
1 cup heavy cream
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
½ cup grated Parmesan cheese
Instructions
Preheat the Oven: Set your oven to 375°F (190°C) and grease a large casserole dish.
Prepare the Vegetables:
In a large mixing bowl, combine the broccoli, cauliflower, bell pepper, onion, mushrooms, and cherry tomatoes. Spread the vegetables evenly in the prepared casserole dish.
Make the Creamy Sauce:
In a medium bowl, whisk together the heavy cream, sour cream, minced garlic, parsley, basil, oregano, salt, and pepper until well combined.
Stir in the grated Parmesan cheese to enhance the creaminess.
Assemble the Casserole:
Pour the creamy sauce evenly over the vegetable mixture, ensuring all the vegetables are coated.
Sprinkle the shredded mozzarella cheese evenly on top.
Bake:
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the vegetables are tender and the cheese is melted and golden.
Serve:
Remove from the oven and let the casserole sit for 5 minutes before serving. Enjoy this comforting and creamy veggie bake as a delicious side dish or a light main course!
Enjoy.