Name: Baked Veggies With Bread Croutons
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 cup Vegetables (brocolli and potato, mushrooms, or carrot leftover stirfried like carrot); 1/2 cup Sauce (white); 1 cup Croutons (or bread bread); block Mozzarella Cheese; Pepper (or salt salt and taste); 2 tsp Butter; 1/2 cup Milk

Baked Veggies With Bread Croutons

1 hour

865 reads

4 from 5 votes

Continental Italian

About Baked Veggies With Bread Croutons

Baked Veggies with Bread Croutons is a quick, easy, and delightfully healthy recipe that brings together the best of Continental and Italian flavors. Fresh veggies are smothered in a creamy white sauce, then topped with crispy bread croutons and a generous layer of mozzarella cheese for that irresistible golden finish.

This comforting dish is perfect for both lunch and dinner, offering a satisfying blend of textures and flavors. The subtle heat from cracked pepper and the crunch of croutons make every bite memorable, while the gooey cheese ties it all together. Enjoy a wholesome meal that's as simple to prepare as it is delicious!

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Recipe Time & More

Prep30

Cook30

Total1

Calories169 kcal

Serves

Served AsDinner Lunch

Recipe TasteCrunchy Salty Spicy

Ingredients

▢ 1 cup Vegetables brocolli and potato, mushrooms, or carrot leftover stirfried like carrot
▢ 1/2 cup Sauce white
▢ 1 cup Croutons or bread bread
▢ block Mozzarella Cheese
▢ Pepper or salt salt and taste
▢ 2 tsp Butter
▢ 1/2 cup Milk

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Instructions

For White sauce: Roast the whole wheat flour in butter. After 5 minutes, add milk and let it come to a boil. Season with salt and pepper and add some cheese.
Mix the veggies with white sauce.
Take a baking dish and pour the veggies along with the white sauce.
Grate cheese all over the veggies.
Add the bread croutons on the cheese.
Bake at 190 deg for 30 minutes till all cheese has melted.

Recipe Notes

Additional Tips

For extra depth of flavor, toss your bread cubes in a mixture of melted butter, garlic powder, and Italian herbs before baking to make aromatic, savory croutons.
If you want more texture contrast, layer thinly sliced blanched vegetables (such as carrots, beans, or zucchini) beneath chunkier veggies before adding the white sauce—this helps prevent the dish from becoming too soft after baking.
For a gluten-free version, substitute the regular croutons with cubes of gluten-free bread and use a gluten-free flour blend in your white sauce.
Let the dish rest for 5-10 minutes after baking; this helps the sauce thicken slightly and makes it easier to serve neat, intact portions.