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–+ servings
Creamy Vegetable Casserole

Creamy Vegetable Casserole: Comfort Food That Delights Everyone

This Creamy Vegetable Casserole is a delightful comfort food bursting with flavor and nourishment, perfect for everyone.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups broccoli florets substitute with green beans or asparagus
  • 2 cups cauliflower florets can be replaced with zucchini
  • 2 cups baby carrots regular carrots chopped small
For the Cheese Sauce
  • 4 tablespoons butter use olive oil as a healthier alternative
  • 1 clove garlic (minced) use garlic powder if fresh isn't available
  • 1/4 cup cornstarch arrowroot powder is a suitable alternative
  • 2 cups heavy cream half-and-half or non-dairy milk can be used
  • 1 tablespoon dried Italian seasoning fresh herbs can add a fresh twist
  • salt
  • pepper
  • 1/2 teaspoon chili powder optional for milder flavors
  • 1/4 teaspoon ground nutmeg can be skipped or swapped with cinnamon
  • 2 cups shredded Italian blend cheese substitute with any preferred cheese blend
For the Topping
  • 1 cup pork rind panko crumbs regular panko or crushed crackers are alternatives

Equipment

  • 9x13-inch baking dish
  • large pot
  • Medium skillet

Method
 

Step-by-Step Instructions for Creamy Vegetable Casserole
  1. Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking dish with butter or cooking spray.
  2. Boil water in a large pot, add broccoli, cauliflower, and baby carrots, cooking for 8-10 minutes until fork-tender.
  3. Drain the vegetables and set aside on a clean plate.
  4. Melt 4 tablespoons of butter in a medium skillet over medium heat, add minced garlic and sauté for 1 minute.
  5. Whisk in 1/4 cup of cornstarch and cook for 1 minute before slowly adding 2 cups of heavy cream.
  6. Continue whisking until the mixture thickens and is smooth, around 3-5 minutes.
  7. Stir in dried Italian seasoning, salt, pepper, chili powder, and nutmeg, then mix in 2 cups of shredded cheese until melted.
  8. Pour 1/2 cup of cheese sauce into the greased baking dish, layer the vegetables, and pour the remaining sauce on top.
  9. Sprinkle 1 cup of panko crumbs over the top of the casserole.
  10. Bake in the preheated oven for 20-23 minutes until the top is golden brown and bubbly.
  11. Allow the casserole to rest for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 120IUVitamin C: 80mgCalcium: 20mgIron: 10mg

Notes

Choose fresh veggies for the best flavor. Avoid overcooking to maintain crunch. Let the casserole rest for better serving.

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