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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake the Casserole: Place dish in the oven and bake for 23 minutes until hot and bubbly with a golden topping.
- 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
