– Crispy topping from the breadcrumbs – Easy to make, but looks fancy and decadent – Kid-friendly
First, preheat the oven to 340 degrees Fahrenheit. Melt the butter in a medium saucepan over medium-low heat. Sprinkle in the flour and cook, continuously stirring, for about 2 minutes.
Add the milk 1/4 cup at a time, stirring after each addition to ensure there’s no lumps. Once all the milk is added, cook for 2 more minutes to thicken.
At this point you have a tasty bechamel sauce. Add the cheddar cheese, nutmeg, salt, and pepper to the pot. Stir for a couple more minutes until the cheese is melted and well combined. Remove cheese sauce from the heat.
In a large casserole dish, add the vegetables in an even layer. Pour on the creamy sauce, then stir until the veggies are evenly coated.
Sprinkle the breadcrumbs and parmesan cheese evenly over the veggies.