Creamy Vegetable Casserole
Updated Aug 16, 2024
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This creamy vegetable casserole is proof that broccoli, cauliflower, and carrots don’t need much convincing to become the part of dinner everyone wants seconds of. The vegetables are coated in a garlicky Parmesan cream sauce, finished with crispy breadcrumbs, and baked until the sauce is bubbling around the edges. Creamy underneath, crunchy on top, and full of vegetables in every scoop, this is casserole season done right.
I have a soft spot for vegetable sides that make you forget you’re technically eating the vegetables. 😋 This casserole absolutely falls into that category. Broccoli, cauliflower, and carrots are tucked into a garlicky cream sauce with Italian cheese, then baked under a layer of crispy breadcrumbs. It reminds me a little of my broccoli and cheese casserole, but I love that this version brings three vegetables to the party. Every scoop is a little different!
The real magic is in the sauce. A pinch of nutmeg plays beautifully with the cream and cheese, while Italian seasoning and just a touch of chili powder keep all that richness from falling flat. It’s cozy enough to give classic green bean casserole some serious competition at the holidays, but I make it for regular dinners, too. Serve this veggie bake alongside air fryer rotisserie chicken or stuffed pork chops, and don’t be surprised when this casserole gets just as much attention as the main dish.
Ingredients You’ll Need
This casserole is 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.
Tips for the Best Vegetable Casserole
- Choose fresh vegetables: Selecting fresh and crisp vegetables will enhance the flavors of the casserole.
- Stop boiling the vegetables before they’re completely done. They’ll spend another 20-plus minutes in the oven, so you want them just fork-tender after simmering. Cook them until completely soft now and you’ll have mushy broccoli and cauliflower by the time the casserole is bubbling.
- Drain the vegetables really well. Broccoli and cauliflower hold onto a surprising amount of water, and that water can thin out your cheese sauce in the oven. Let the vegetables sit in the colander for a few minutes after draining, giving them a good shake to get rid of any water hiding between the florets.
- Make sure the sauce is thick before adding the cheese. After whisking the cream into the cornstarch mixture, let it cook until it noticeably thickens. The vegetables will release a little moisture as they bake, so starting with a properly thickened sauce keeps the finished casserole creamy instead of watery.
- Grate your own cheese if you can. Pre-shredded cheese is often coated with anti-caking ingredients that can keep it from melting quite as smoothly. Freshly grated cheese melts right into the cream sauce.
- Change up the cheese. The Italian blend is convenient, but this veggie bake is fantastic with Gruyère, sharp cheddar, fontina, Parmesan, or a combination. Gruyère and Parmesan would be especially good if you want a nuttier, more savoury sauce.
- Use the vegetables you have. Green beans, Brussels sprouts, asparagus, or bell peppers can all work, but don’t treat every vegetable exactly like broccoli. Firmer vegetables may need a quick blanch first, while softer vegetables can go into the casserole with little or no precooking.
- Give the topping more flavour. Mix regular panko with a little grated Parmesan and melted butter before sprinkling it over the casserole. You’ll get a richer, crunchier topping with more even browning.
- Don’t skip the 10-minute rest. The sauce is still very loose and bubbling when the casserole first comes out of the oven. Resting gives it time to settle and thicken around the vegetables, which means creamier scoops instead of sauce running across the plate.
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
- Refrigerate: Let the casserole cool, then transfer leftovers to an airtight container and refrigerate for up to 3 days. Keep in mind that the breadcrumb topping will soften as it sits.
- Reheat: For the best texture, reheat the casserole in a 350°F oven until the sauce is hot and bubbling again. Leave it uncovered so the topping has a chance to crisp back up. For a single serving, the microwave works too, but the breadcrumbs will stay soft.
- Freeze: You can freeze the casserole for up to 2 months, but cream sauces can sometimes separate slightly after thawing. Cool it completely, wrap it well, and freeze. Thaw overnight in the refrigerator before reheating. If you’re making the casserole specifically for the freezer, I’d leave off the breadcrumbs and add a fresh layer just before reheating so you still get that crunchy finish.
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Creamy Vegetable Casserole Recipe
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.
More Broccoli Casserole Recipes
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.
This was disappointing to say the least…looks great….Taste not so much. I love broccoli, cauliflower, and carrots. Raw, cooked, whatever. I’m sorry but this wasn’t worth the time, energy or cost of the ingredients.
If I use cheddar cheese instead, do I still use Italian seasoning, chili powder and nutmeg? And in same amounts?
This was so good!! Very easy and fun to make. I changed up a few things since I didn’t have heavy cream and added extra spices, I added chicken too and it’s delicious! One of my favorite recipes I’ve made.
Thank you! I’m so glad you enjoyed it and made it your own with those tasty tweaks! 😊
Can you make this with 2% milk? Thanks
You can definitely use milk instead of heavy cream. Just keep in mind that the sauce won’t be as thick or rich. If you’d like a little more creaminess, you can use half-and-half as a middle ground. Hope that helps. ☺️
I didn’t like the nutmeg, so omitted that the second time! I found the sauce too thick, so added milk. Didn’t use breadcrumbs… Just extra cheese! My daughter lives this but I’m not so keen on the rich taste.
Hi!
I love how you adjusted the recipe to suit your tastes—making it your own is always great! Extra cheese sounds even better. ☺️
I made this without checking what ingredients I had on hand, so mine was little cobbled together (greek yoghurt instead of cream, the wrong cheese, no Italian seasoning) but it came together very tasty, the nutmeg really levelled up the sauce, and I added a little powdered mustard too. I threw a can of corn into the sauce at the lat minute too, definitely less classy, but very tasty.
looks good
Thank YOU! Hope you enjoy it! 🙂
Kids weren’t thrilled, but the adults loved them! I guess it was a Kids and veggie thing! Lol. I thought they were delicious!!
Delicious! Thanks for the recipe!
Thank YOU! I’m very glad you enjoyed it! 🙂
You use frozen veggies, do you precook first?
By now you have figured it out. I am not the author of this recioe.
BUT no to boiling the frozen veggies.( broccoli & cauliflower) I defrost them completely. Then squeeze very dry in paper towels IF I use the carrots,I saute till crispy tender..Actually I prefer 1 lg Red Bell Pepoer. cut in strips. OR chunks.