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This delicious and creamy Vegetable Casserole recipe is a comforting meal prepared with broccoli, cauliflower, and carrots baked in a creamy cheese sauce. Topped with a sprinkle of crunchy breadcrumbs and baked to a golden, bubbly, saucy perfection, it will become your next go-to casserole!
Let me tell you, this vegetable casserole has become a family favorite in our house! It’s a simple pleasure that works as both a side dish and a vegetarian main course. We love the way fresh broccoli, cauliflower, and carrots come together, baked in a rich cheese sauce with just the perfect amount of herbs and spices.
Topped with crispy breadcrumbs and baked until golden and bubbly, it’s not just a way to eat your veggies—it’s a way to truly enjoy them. Whether you’ve got picky eaters at the table or you’re just in the mood for a great recipe that’s comforting and full of flavor, this casserole is always a hit in our home!
Why I Love This Vegetable Casserole Recipe
- Creamy and Comforting: With its cheese sauce and variety of favorite veggies, it’s one cozy dish—just a heads-up, it might even give your favorite green bean casserole a run for its money during the holidays!
- Easy to Make: The creamy vegetable casserole recipe is simple, requires no special skills or tools, and is perfect for easy weeknight dinners.
- Versatile: It can be served as a main dish for vegetarians or as a tasty side to accompany meat or fish. Pair it with my air fryer rotisserie chicken, pork chops with mushrooms, or even my sheet pan shrimp boil for a complete meal.
- Customizable: You can add or substitute vegetables, like green beans or bell peppers, you can also adjust the seasonings, or even change up the cheese.
Ingredients You’ll Need
To make this delicious veggie casserole, you’ll need a few fresh ingredients. It’s a great way to enjoy mixed vegetables in a comforting, cheesy bake! I’ve included some notes and substitutions below, but for the full amounts and directions, please scroll down to the recipe card.
- Broccoli and Cauliflower Florets: You’ll need a pound of each, but feel free to mix it up! I’ve also used quartered Brussels sprouts (like in my cheesy Brussels sprouts with bacon), red bell pepper slices, diced sweet potatoes, and even mixed frozen vegetables. Get creative and use what you have or whatever you prefer. Note that if you’re using root vegetables, cut them smaller so they cook at the same time as the rest of your veggies.
- Baby Carrots: I use baby carrots, but you can use whole carrots cut into 1-2 inch sections.
- Butter: For the creamy cheese sauce, it’s what adds that rich flavor and helps create that creamy texture.
- Garlic: I like to use fresh garlic, minced or pressed, but garlic powder will also work.
- Cornstarch: Just a couple of tablespoons to thicken the sauce.
- Heavy Cream: You can use half-and-half or milk, but the sauce won’t be as thick and rich. You can even stir in sour cream.
- Italian Seasoning: Use a store-bought blend or make your own by combining dried oregano, basil, thyme, and rosemary. If you’re out of Italian seasoning, you can easily substitute it with a mix of any dried herbs you have on hand.
- Salt and Black Pepper: A simple seasoning that is key for bringing out all the flavors in this dish. Be sure to season your veggies and sauce to taste, and don’t hesitate to give it a final sprinkle of salt and pepper after baking to adjust the flavors.
- Chili Powder and Nutmeg: To flavor the cheese sauce. Try not to skip these—they really help round out the flavors.
- Italian Blend Cheese: Common varieties in an Italian cheese blend include shredded mozzarella with Parmesan cheese, provolone, and asiago. You can also use other cheeses like Swiss cheese, cheddar, Gruyere, or a different blend.
- Panko: For the crunchy topping. Feel free to substitute pork-rind Panko or use crushed Ritz crackers.
How To Make A Vegetable Casserole
Making this vegetarian casserole from scratch is really simple! Unlike traditional recipes, this one skips the canned cream of mushroom soup or chicken soup. Instead, we’ll create a rich, homemade cheese sauce that makes one delicious recipe!
- Preheat the oven to 400˚F and lightly grease a 9×13 baking dish.
- Boil the vegetables: Bring a large pot of water to a boil. Add the broccoli, cauliflower, and carrots and simmer for 10 minutes until fork-tender. Drain them well.
- Make the cheese sauce: In a skillet, melt butter, then cook the minced garlic for about 20 seconds. Whisk in the cornstarch and cook for a minute. Pour in the heavy cream and bring it to a boil, whisking frequently until it thickens.
- Season the sauce: Stir in the Italian seasoning, salt, pepper, chili powder, nutmeg, and shredded cheese. Whisk until smooth.
- Assemble the casserole: Spread ½ cup of the cheese sauce on the bottom of the casserole dish. Add the drained veggies, season with salt and pepper, and stir to coat them with the sauce. Pour the remaining cheese sauce over the veggies and mix well. Sprinkle the top with panko crumbs.
- Bake: Place the vegetable casserole in the oven and bake for 20-23 minutes until it’s hot and bubbly.
- Rest and serve: Let the casserole rest for 10 minutes out of the oven, then taste and adjust the seasoning with more salt and pepper if needed.
Make Ahead Method
To make the casserole ahead, I suggest pre-cooking the veggies and sauce and storing them separately in the fridge for up to 2 days before using. Assemble and bake the vegetable casserole the day you want to serve it.
Recipe Tips
- Choose fresh vegetables: Selecting fresh and crisp vegetables will enhance the flavors of the casserole.
- Don’t overcook the vegetables: Boiling the vegetables until just fork-tender will keep them from getting mushy in the final bake.
- Season to taste: Adjust seasonings like salt, pepper, or herbs to suit your taste preferences.
- Shredded cheese: Experiment with different types of cheeses to find your perfect flavor combination.
- Allow to rest: Letting the casserole rest for a few minutes after baking will allow it to set, making serving easier.
Serving Suggestions
For serving suggestions, I love to pair a vegetable casserole with seafood like my Maryland-style crab cakes or glazed salmon for a winning combo. If you’re in a chicken mood, my baked lemon chicken or this quick chicken breast recipe are total crowd-pleasers.
During the holidays, this delicious casserole can be found propped right next to my porchetta or alongside this boneless prime rib roast. And don’t forget a fresh, crunchy salad! My Mediterranean cobb salad or cranberry chicken salad is always a great addition to the table.
Storing Leftovers
- To refrigerate, store leftovers in an airtight container, and keep them in the refrigerator for up to 3 days. You can also freeze this veggie casserole for up to 2 months.
- To reheat, place the desired portion of leftover casserole in an ovenproof dish and bake at 350˚F until heated through.
More Broccoli Casserole Recipes
- Cheesy Broccoli Casserole with Bacon
- Broccoli Cheese Casserole
- Oven Baked Vegetables
- Chicken Broccoli Casserole
More Casseroles To Try
- Cheesy Broccoli, Sausage, and Cauliflower Casserole
- Butternut Squash and Rice Casserole
- Zucchini Tomato Casserole
- Crockpot Eggnog French Toast Casserole
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Creamy Vegetable Casserole
Ingredients
- 1 pound broccoli florets
- 1 pound cauliflower florets
- ½ pound baby carrots
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 cups heavy cream
- 1½ teaspoons dried Italian seasoning
- salt and freshly ground black pepper, to taste
- ¼ to ½ teaspoon chili powder, or to taste
- ⅛ teaspoon ground nutmeg
- ¾ cup shredded Italian blend cheese
- 1 cup pork rind panko crumbs, for topping (you can also use regular panko crumbs or finely crushed crackers)
Instructions
- Prep. Preheat the oven to 400˚F. Lightly grease a 9×13 baking dish with cooking spray and set aside.
- Boil the vegetables. Bring a large pot of water to a boil. Add the broccoli, cauliflower, and carrots. Once it returns to a boil, lower the heat and simmer for 8-10 minutes until the veggies are fork-tender. Drain them well.
- Make the cheese sauce. In the meantime, melt the butter in a large skillet, then add the minced garlic and cook for about 20 seconds. Whisk in the cornstarch and cook for 1 minute. Stir in the heavy cream and bring it to a boil, whisking frequently until it thickens, about 3-4 minutes.
- Season the sauce. Remove the skillet from heat and stir in the Italian seasoning, salt, pepper, chili powder, nutmeg, and shredded cheese. Whisk until the cheese melts and the sauce is smooth.
- Assemble the casserole. Spread ½ cup of the cheese sauce on the bottom of the prepared casserole dish. Add the drained veggies, season with salt and pepper, and stir to coat them with the sauce. Pour the remaining cheese sauce over the veggies and mix well. Sprinkle the top with the panko crumbs.
- Bake. Place the casserole in the oven and bake for 20-23 minutes until it’s hot and bubbly.
- Rest and serve. Let the casserole rest for 10 minutes out of the oven, then taste the casserole for salt and pepper and adjust accordingly. Serve and enjoy!
Notes
- Choose Fresh Vegetables: Selecting fresh and crisp vegetables will enhance the flavors of the casserole.
- Don’t Overcook the Vegetables: Boiling the vegetables until just fork-tender will keep them from getting mushy in the final bake.
- Shredded Cheese: Feel free to experiment with different types of cheese to find your perfect flavor combination.
- Low Carb: Note for those making the low-carb variety – if you make the sauce without cornstarch, it will not store and reheat very well.
- Low-Calorie: For those following low-calorie diets, you can use Fat-Free Half & Half instead of the heavy cream and Fat-Free Shredded Mozzarella Cheese instead of the Italian Blend Cheese.
- Allow to Rest: Letting the casserole rest for a few minutes after baking will allow it to set, making serving easier.
- Season to Taste: Adjust seasonings like salt, pepper, or herbs to suit your taste preferences.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Delish, very easy to prepare and great to use for a large group.
Thank YOU! Iโm glad it worked well for a crowdโeasy and delicious is always a win! ๐
Iโve been making this for over a year now and itโs the best veg casserole Iโve ever had.
That’s amazing! So glad it’s been a favorite for so longโthere’s nothing like a great veggie casserole! Thank YOU! ๐
Very good recipe , we loved the meal thank you. I cleared some of the fridge adding celery, red capsicum ( sweet pepper ) , and diced onion to the vegetables but did not pre boil the celery and capsicum . Added smoked salmon pieces to it and that gave us our usual complete meal type.
This is really yummy. I added sautรฉed onions.
Loved this! Made it for company (including a 9 year old), served with garlic shrimp and a nice fresh spinach/strawberry salad! Dinner was a gigantic hit! Thank you for a very flavorful recipe that was also very pleasing to the eye!
I’m so glad it was a hit with everyone! Your additions sound delicious, and I’m thrilled you enjoyed the recipe. Thank you for sharing!
Do you think you could make the entire recipe, freeze it, and then cook it?
Hi!
Technically, yes, you can freeze it, but there’s a risk of the cream separating when thawed, which could affect the texture and appearance of the dish. After thawing it, I suggest giving it a really good mix and stir before reheating, and while it’s reheating – you want to mix in the cream as much as possible.
Or cheeses with rennet… maybe you can suggest that it can be made vegetarian with substitutions.
Looks good. I maybe wouldn’t tag it as vegetarian with pork rinds as an ingredient. Obviously they can be substituted. But I’d say it’s mislabeled.
I microwaved my veggies, Potatoes, Brussel and Carrots. Then roasted them, before putting them in the oven to bake. Love the versatility of this dish.
Can I make this in advance and bake 2 days later?
To make the casserole ahead, I suggest pre-cooking the veggies and the sauce, and storing them separately in the fridge for up to 2 days before using. Assemble and bake the casserole the day you want to serve it.