Delicious, creamy, and packed with nutrients, baked vegetables in white sauce made in the microwave is a quick and satisfying dish perfect for busy weeknights or a cozy weekend meal. This recipe combines fresh vegetables with a luscious homemade white sauce, creating a comforting casserole that’s both hearty and healthy.
The best part? You can prepare it entirely in your microwave, saving time without sacrificing flavor or texture.
Whether you’re a seasoned cook looking for a convenient side dish or a beginner eager to experiment with wholesome ingredients, this recipe is sure to become a favorite in your kitchen.
In this blog post, I’ll guide you through each step with tips to customize the dish, variations to suit your taste, and serving suggestions that make this recipe a versatile addition to your culinary repertoire.
Plus, I’ll share a few related recipes so you can explore more flavorful vegetable creations!
Why You’ll Love This Recipe
This baked vegetable dish in white sauce is a fantastic way to enjoy your daily dose of veggies in a creamy, indulgent form without guilt. Here’s why you’ll adore this recipe:
- Quick and easy: Prepared entirely in the microwave, it takes less than 30 minutes from start to finish.
- Healthy and nutritious: Loaded with a variety of colorful vegetables, it’s rich in vitamins, minerals, and fiber.
- Comfort food classic: The velvety white sauce adds a luscious texture that beautifully complements the baked veggies.
- Customizable: You can easily swap vegetables or adjust spices to suit your preferences or dietary needs.
- Minimal cleanup: One dish, one microwave-safe casserole, no need to heat up the oven!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Mixed vegetables (carrots, broccoli, cauliflower, peas) | 3 cups (chopped) | Fresh or frozen works; adjust cooking time accordingly |
| Butter | 2 tbsp | Unsalted preferred |
| All-purpose flour | 2 tbsp | For thickening the white sauce |
| Milk | 1 ½ cups | Whole or 2% milk works best |
| Grated cheese (optional) | ½ cup | Cheddar or mozzarella for extra creaminess |
| Salt | To taste | – |
| Black pepper | To taste | Freshly ground preferred |
| Nutmeg | ¼ tsp | Optional, adds warmth to the sauce |
| Garlic powder | ½ tsp | Or 1 clove fresh garlic, minced |
| Breadcrumbs (optional) | 2 tbsp | For a crispy topping |
Equipment
- Microwave-safe casserole dish (preferably glass or ceramic, about 2-quart capacity)
- Microwave (with at least 700 watts power)
- Whisk or fork for stirring the sauce
- Mixing bowls for prepping vegetables and sauce
- Measuring cups and spoons
- Knife and cutting board for chopping vegetables
- Oven mitts or microwave-safe gloves to handle hot dishes
Instructions
- Prepare the vegetables: Wash and chop your chosen vegetables into bite-sized pieces. If using frozen vegetables, no need to thaw beforehand.
- Microwave the vegetables: Place the vegetables in the microwave-safe casserole dish, add a couple of tablespoons of water, and cover with a microwave-safe lid or vented plastic wrap. Microwave on high for 4-6 minutes, or until vegetables are just tender but not mushy. Drain any excess water.
- Make the white sauce: In a microwave-safe bowl, melt the butter on high for 30-40 seconds. Stir in the flour until smooth to form a roux. Slowly whisk in the milk, ensuring no lumps form. Add salt, pepper, garlic powder, and nutmeg.
- Cook the sauce: Microwave the sauce mixture on high for 2 minutes, then stir well. Continue microwaving in 30-second intervals, stirring in between, until the sauce thickens and coats the back of a spoon. This usually takes 3-4 minutes total.
- Combine vegetables and sauce: Pour the thickened white sauce over the cooked vegetables in the casserole dish. Mix gently to coat all vegetables evenly.
- Add cheese and breadcrumbs (optional): Sprinkle grated cheese over the top for extra creaminess, followed by a layer of breadcrumbs for a crispy crust.
- Final microwave bake: Microwave the combined dish uncovered on high for 3-4 minutes or until the cheese melts and the breadcrumbs turn golden brown. Let it rest for 2 minutes before serving to allow the sauce to set beautifully.
Tips & Variations
“To avoid a watery sauce, be sure to drain your vegetables well after microwaving. For a vegan twist, substitute butter with vegan margarine and use plant-based milk like almond or soy milk.
You can even explore making your own vegan bechamel sauce – check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for a delicious alternative!”
- Vegetable swaps: Feel free to add mushrooms, zucchini, bell peppers, or spinach for different textures and flavors.
- Spice it up: Add a pinch of cayenne pepper or smoked paprika for a subtle kick.
- Protein boost: Mix in cooked chickpeas or tofu cubes for a more filling meal.
- Cheese alternatives: Use Parmesan, Gruyère, or vegan cheese to customize the flavor profile.
- Make it gluten-free: Replace all-purpose flour with gluten-free flour blends or cornstarch, and use gluten-free breadcrumbs.
- Advance prep: Prepare the white sauce and chop vegetables in advance to save time on busy days.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 180 kcal | 9% |
| Protein | 6 g | 12% |
| Fat | 9 g | 14% |
| Saturated Fat | 5 g | 25% |
| Carbohydrates | 18 g | 6% |
| Dietary Fiber | 4 g | 16% |
| Sodium | 300 mg | 13% |
| Calcium | 150 mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet.
Serving Suggestions
This baked vegetable casserole pairs wonderfully with a variety of dishes. Serve it as a wholesome side alongside your favorite grains like quinoa, rice, or couscous for a complete meal.
It also complements grilled proteins or plant-based alternatives beautifully.
For a lighter meal, enjoy this dish with a fresh crisp salad or crusty bread. If you want to turn it into a hearty main course, serve it over warm pasta or incorporate it into layers of a vegetarian lasagna.
Looking for inspiration? Check out our Vegetable Lasagna Stouffer’s Recipe Made Easy and Delicious or explore more California Blend Veggies Recipes for Quick Healthy Meal for tasty ideas.
Conclusion
Baked vegetables in white sauce made in the microwave is a delightful combination of creamy comfort and vibrant nutrition. It’s a perfect recipe for those who want a quick, tasty, and healthy vegetable dish without the fuss of traditional oven baking.
The adaptable nature of this recipe lets you tailor it to your personal preference, making it a versatile addition to your weekly meal plan.
Whether you’re cooking for yourself, family, or friends, this dish is sure to impress with its rich flavors and easy preparation. Don’t forget to explore our other vegetable-based recipes like the Peruvian Vegetable Recipes for Flavorful Healthy Meals or indulge your sweet tooth after dinner with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.
Happy cooking!
📖 Recipe Card: Baked Vegetables in White Sauce (Microwave)
Description: A quick and creamy baked vegetable dish prepared easily in the microwave. Perfect for a healthy and comforting side.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 2 cups mixed vegetables (carrots, beans, peas, cauliflower)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1/2 cup grated cheese (optional)
- 1 tablespoon chopped fresh parsley
- 1/4 cup breadcrumbs
Instructions
- Steam mixed vegetables until tender, about 5 minutes.
- In a microwave-safe bowl, melt butter for 30 seconds.
- Stir in flour and cook for 1 minute in microwave, stirring halfway.
- Gradually add milk, stirring well to avoid lumps.
- Microwave sauce on high for 3-4 minutes, stirring every minute until thickened.
- Season sauce with salt, pepper, and nutmeg.
- Mix steamed vegetables with white sauce and half the cheese.
- Transfer to a microwave-safe baking dish, sprinkle breadcrumbs and remaining cheese on top.
- Microwave on high for 5-6 minutes until bubbly and golden.
- Garnish with chopped parsley and serve warm.
Nutrition: Calories: 220 kcal | Protein: 8 g | Fat: 10 g | Carbs: 22 g
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