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Creamy Veggie Casserole Recipe

ByCaroline
Jump to Recipe· 4.6 from 7 reviews

If you’re on the hunt for a comforting, delicious vegetable dish that feels a little indulgent but totally wholesome, you’ve got to try this Creamy Veggie Casserole Recipe. It’s one of those recipes that’s as satisfying as it is easy to throw together—perfect for weeknights when you want all the flavor without fuss. Trust me, this casserole is fan-freaking-tastic, with tender veggies drenched in a rich, cheesy sauce and topped with a satisfyingly crunchy crust. Keep reading because I’m sharing all my tips to help you nail it every time!

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Why This Recipe Works

  • Balanced Veggies: Broccoli, cauliflower, and carrots bring a perfect mix of textures and flavors that complement the creamy sauce.
  • Rich Cheese Sauce: The homemade cream and cheese sauce adds indulgence without overpowering the vegetables.
  • Crunchy Topping: Panko crumbs offer a lovely crisp contrast to the silky casserole filling.
  • Simple Techniques: This recipe’s straightforward steps make it accessible without sacrificing flavor.
Creamy Veggie Casserole, vegetable casserole, cheesy veggie bake, healthy veggie casserole, easy vegetable casserole - The image shows a close-up of a creamy vegetable casserole in a white dish on a white marbled surface. The dish has three main visible layers: small bright orange baby carrots scattered on top, green broccoli florets mixed evenly through a thick white creamy sauce that covers the vegetables, and some hints of cauliflower underneath. The sauce looks smooth with a few herbs sprinkled on top, giving small green specks. The edges of the dish show slight browning from baking. A silver spoon is partially visible on the right side, scooping into the creamy vegetable mix. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This creamy veggie casserole hinges on fresh, vibrant ingredients that work in harmony. The combination of broccoli, cauliflower, and baby carrots brings color, nutrition, and texture, while the cheese sauce binds everything together with a silky, savory hug. Here are some shopping tips and ingredient notes you’ll find handy.

Creamy Veggie Casserole, vegetable casserole, cheesy veggie bake, healthy veggie casserole, easy vegetable casserole - Flat lay of fresh green broccoli florets, white cauliflower florets, bright orange baby carrots, a few cloves of whole garlic, a small white bowl of pale yellow butter, a small white bowl of white cornstarch powder, a small white bowl of creamy heavy cream, a small white bowl of mixed dried Italian seasoning herbs, a small white bowl of coarse salt, a small white bowl of freshly ground black pepper, a small white bowl of deep red chili powder, a small white bowl of light brown ground nutmeg, a small white bowl filled with shredded Italian blend cheese in white, yellow, and orange hues, a small white bowl of light tan pork rind panko crumbs, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Broccoli florets: Fresh and crisp broccoli florets add that wonderful green crunch and absorb the creamy sauce beautifully.
  • Cauliflower florets: Mild and slightly nutty, cauliflower balances the broccoli’s earthiness and softens once baked.
  • Baby carrots: Their natural sweetness cuts through the richness of the cheese sauce.
  • Butter: Provides the base fat for the roux, crucial for thickening the sauce.
  • Garlic: Adds an aromatic punch; don’t rush this step — just a quick sauté will do.
  • Cornstarch: Thickens the cream into a luscious sauce without lumps.
  • Heavy cream: The star of the sauce, making it decadently creamy and rich.
  • Dried Italian seasoning: Brings a medley of herb flavors that brighten the dish.
  • Salt and freshly ground black pepper: Essential for balancing and enhancing every element.
  • Chili powder: Adds a subtle warmth to elevate the flavors – adjust to your heat preference.
  • Ground nutmeg: A secret weapon that deepens the cheesy sauce’s flavor with a hint of warmth.
  • Shredded Italian blend cheese: Melts perfectly, combining mozzarella, provolone, and parmesan for complex flavor.
  • Pork rind panko crumbs (or regular panko): For that golden, crunchy top layer that everyone loves.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Creamy Veggie Casserole Recipe is how adaptable it is. I’ve played around with different cheeses and veggie combos, and you can totally make it your own, whether you’re vegan, low-carb, or craving some extra spice.

  • Variation: I swapped Italian blend cheese for sharp cheddar once, and it gave the casserole a tangy twist that my whole family adored.
  • Low-Carb: Skipping cornstarch and using pork rind crumbs instead of panko keeps it keto-friendly with no compromise on texture.
  • Seasonal Twist: Try adding roasted mushrooms or zucchini in the fall for a seasonal flavor boost.

Step-by-Step: How I Make Creamy Veggie Casserole Recipe

Step 1: Prep and Parboil Your Veggies

Start by preheating your oven to 400˚F, then grease your baking dish so nothing sticks later on. I like to boil the broccoli, cauliflower, and baby carrots just until they’re fork-tender—about 8-10 minutes. Don’t overcook here; you want them tender but still slightly firm because they’ll continue cooking in the oven. Drain well and set aside. This step ensures the veggies are perfectly cooked without turning mushy.

Step 2: Whip Up That Luscious Cheese Sauce

In a large skillet, melt your butter over medium heat and add the minced garlic, cooking just about 20 seconds until fragrant. Next, whisk in your cornstarch and cook for a minute to eliminate the raw taste. Slowly pour in the heavy cream, whisking continuously as it thickens, which usually takes 3-4 minutes. This part might feel a little finicky the first time, but patience here means a silky smooth sauce that clings beautifully to every vegetable.

Step 3: Season and Melt in the Cheese

Once your sauce has thickened, remove the skillet from the heat and stir in your dried Italian seasoning, salt, freshly ground black pepper, a touch of chili powder for a mild kick, and nutmeg for warming depth. Finally, add the shredded Italian blend cheese, whisking until it’s fully melted and the sauce is smooth. Don’t rush this—letting the cheese melt gently makes all the difference in texture and flavor.

Step 4: Assemble the Casserole with Love

Spread half a cup of the cheese sauce at the bottom of your prepared baking dish (this prevents veggies from sticking). Toss the drained vegetables with a pinch of salt and pepper, then stir them into the remaining sauce. Pour everything into the dish, mixing lightly to coat the veggies evenly. Finally, sprinkle your panko crumbs over the top for that golden bake-worthy crunch.

Step 5: Bake and Let It Rest

Bake your creamy veggie casserole for 20 to 23 minutes, until it’s bubbling and the topping is crisp and golden. Here’s a little secret: letting it rest for 10 minutes before serving helps the sauce settle and makes scooping easier, so don’t skip that last step!

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Tips from My Kitchen

  • Don’t Overcook Veggies: I learned that boiling just until fork-tender keeps the veggies from being mushy after baking.
  • Use Fresh Ingredients: Fresh broccoli and cauliflower really boost the flavor—frozen tends to get soggy on baking.
  • Cheese Blend Matters: Trying different shredded cheeses changes the flavor profile – I once did half mozzarella and half sharp cheddar for a tangier bite.
  • Rest Before Serving: Letting the casserole rest helps it set, making it easier to serve without it falling apart.

How to Serve Creamy Veggie Casserole Recipe

Creamy Veggie Casserole, vegetable casserole, cheesy veggie bake, healthy veggie casserole, easy vegetable casserole - The image shows a close-up of a creamy vegetable casserole in a white baking dish with three visible layers. The bottom layer has lightly browned melted cheese mixed in with green broccoli pieces and orange baby carrots. The middle layer is thick, white, and creamy, with soft melted cheese and sauce covering the vegetables. The top layer consists of more broccoli and carrots, sprinkled with a little black pepper and browned, melted cheese that looks slightly crispy on the edges. A spoon is scooping a portion out, revealing the layers clearly, and the dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle some extra shredded Parmesan on top right after baking, which melts slightly and adds a nice salty finish. Freshly chopped parsley or a handful of toasted pine nuts also give it a bit of color and crunch that’s so satisfying.

Side Dishes

This casserole pairs beautifully with simple roasted chicken or even grilled fish for a balanced meal. For a vegetarian night, serve it alongside a fresh green salad or some crusty bread to soak up all that creamy goodness.

Creative Ways to Present

For special occasions, I’ve served this casserole in individual ramekins and topped each with a sprig of fresh thyme—it makes the dish feel extra fancy and perfect for entertaining guests without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When I do this, I often poke a few holes in the top layer of crumbs before reheating so they stay a bit crisp instead of soggy.

Freezing

This casserole freezes well! Just assemble it but don’t bake beforehand. Wrap tightly with foil and freeze for up to 2 months, then bake from frozen (adding a few extra minutes) whenever you need a quick dinner.

Reheating

Reheat leftovers in a 350˚F oven until bubbly throughout—about 15-20 minutes. The oven keeps the panko topping nice and crisp, unlike the microwave which tends to make it soggy.

FAQs

  1. Can I use frozen vegetables for this casserole?

    While you can use frozen broccoli and cauliflower, I recommend thawing and draining them thoroughly before using to avoid excess moisture which can make the casserole watery. Fresh veggies give better texture and flavor overall.

  2. Is there a dairy-free version of this creamy veggie casserole recipe?

    Yes! You can swap heavy cream for full-fat coconut milk and use dairy-free cheese alternatives. Since these may behave differently when thickening, consider adding a bit of arrowroot powder instead of cornstarch to help thicken the sauce.

  3. How can I make this casserole spicier?

    Adding more chili powder or a pinch of cayenne pepper to the cheese sauce amps up the heat. You could also sprinkle some red pepper flakes on top before baking for extra kick.

  4. What can I use instead of pork rind panko crumbs?

    Regular panko breadcrumbs work wonderfully and are a great vegetarian option. Alternatively, finely crushed crackers or even crushed nuts like almonds or pecans give great texture and flavor.

  5. Can I make this casserole ahead and bake it later?

    Absolutely! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. When ready, bake as directed, possibly adding a few more minutes for thorough heating.

Final Thoughts

This Creamy Veggie Casserole Recipe holds a warm place in my heart because it’s both elegant enough for guests and comforting enough for busy weeknights. Each bite feels like a hug from the inside, and it’s the kind of dish I love bringing to gatherings where veggies might not otherwise be the star. I’m excited for you to try it out—once you do, I bet you’ll be coming back to this recipe again and again, just like I do!

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Creamy Veggie Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 7 reviews
  • Author: Caroline
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Low Lactose
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Description

A creamy vegetable casserole featuring tender broccoli, cauliflower, and baby carrots smothered in a rich Italian cheese sauce and topped with crunchy pork rind panko crumbs, baked to perfection for a comforting and flavorful side dish.

Ingredients

Vegetables

  • 1 pound broccoli florets
  • 1 pound cauliflower florets
  • ½ pound baby carrots

Sauce

  • 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

Topping

  • 1 cup pork rind panko crumbs (or regular panko crumbs or finely crushed crackers)

Instructions

  1. Prep the Oven and Dish: Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish with cooking spray and set aside.
  2. Boil the Vegetables: Bring a large pot of water to a boil. Add the broccoli, cauliflower, and baby carrots. Once boiling returns, reduce heat and simmer for 10 minutes until the vegetables are fork-tender. Drain well.
  3. Make the Cheese Sauce: Melt butter in a large skillet over medium heat. Add minced garlic and cook for about 20 seconds until fragrant. Whisk in cornstarch and cook for 1 minute. Stir in heavy cream and bring to a boil, whisking frequently until thickened, about 4 minutes.
  4. Season the Sauce: Remove skillet from heat. Stir in Italian seasoning, salt, pepper, chili powder, nutmeg, and shredded Italian blend cheese. Whisk until cheese melts and sauce is smooth.
  5. Assemble the Casserole: Spread half a cup of cheese sauce on the bottom of the prepared baking dish. Add drained vegetables, season with salt and pepper, and stir to coat with sauce. Pour remaining cheese sauce over vegetables and mix well. Sprinkle pork rind panko crumbs evenly on top.
  6. Bake the Casserole: Place dish in the oven and bake for 23 minutes until hot and bubbly with a golden topping.
  7. Rest and Serve: Remove casserole from oven and let rest for 10 minutes to set. Taste and adjust seasoning with additional salt or pepper as needed. Serve and enjoy.

Notes

  • Choose fresh and crisp vegetables to enhance the flavor and texture of the casserole.
  • Do not overcook the vegetables; boiling until just fork-tender prevents mushiness in the final bake.
  • Experiment with different shredded cheeses for a personalized flavor.
  • For a low-carb option, omit cornstarch in the sauce but note it may not store or reheat as well.
  • For low-calorie versions, substitute heavy cream with fat-free half & half and use fat-free shredded mozzarella instead of Italian blend cheese.
  • Allow the casserole to rest after baking to help it set and make serving easier.
  • Adjust seasonings like salt, pepper, and herbs according to your taste preferences.

Nutrition

  • Serving Size: 1 cup
  • Calories: 280 kcal
  • Sugar: 4 g
  • Sodium: 320 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 9 g
  • Fiber: 3 g
  • Protein: 8 g
  • Cholesterol: 65 mg

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