Creamy Vegetable Casserole
In this easy vegetable casserole recipe, broccoli, cauliflower, and carrots are lightly coated in a creamy cheese sauce, topped with crunchy breadcrumbs, and baked to bubbly deliciousness.
Servings: 8 servings
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 9x13 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
Calories: 350kcal | Carbohydrates: 13g | Protein: 9g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 98mg | Sodium: 204mg | Potassium: 470mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5293IU | Vitamin C: 79mg | Calcium: 117mg | Iron: 1mg
