Okay, here’s the scene: it’s a chilly Tuesday, the kids are starving, and I’ve got exactly 45 minutes to magic dinner from fridge to fork. Enter this creamy vegetable casserole—hot, cheesy, bubbling comfort that practically begs for second helpings. It’s my go-to when I need something hearty, healthy-ish, and just plain delicious on the fly.
Table of Contents
Why You’ll Love This Creamy Vegetable Casserole
This creamy vegetable casserole is like a warm hug on a plate. Packed with tender broccoli, cauliflower, and sweet carrots all coated in a luscious, cheesy sauce, it’s comfort food you can feel good about. Whether you’re going meatless for the night or need a cozy side to go with your roast chicken, this dish shows up and shows out.
What makes it extra special? It’s the crunchy golden topping that seals the deal. Plus, it’s totally make-ahead friendly, easy on the wallet, and picky-eater approved. I love that I can prep everything during nap time and just pop it in the oven come dinnertime. Trust me—your crew won’t even miss the meat.
Ingredients You’ll Need
You don’t need fancy ingredients for this cheesy masterpiece—just a few fridge and pantry staples:
- 1 lb broccoli florets
- 1 lb cauliflower florets
- ½ lb baby carrots (or chopped regular carrots)
- 3 tbsp butter
- 3 garlic cloves, minced
- 2 tbsp cornstarch
- 2 cups heavy cream (or half-and-half/milk/sour cream)
- 1½ tsp dried Italian seasoning
- Salt and black pepper, to taste
- ¼–½ tsp chili powder
- ⅛ tsp ground nutmeg
- ¾ cup shredded Italian blend cheese (cheddar, Gruyère, Swiss—dealer’s choice!)
- 1 cup pork rind Panko crumbs (or crushed crackers/Panko)
This creamy vegetable casserole is endlessly adaptable. Want to go low-carb? Skip the cornstarch. Dairy-free? See below!
Ingredient Substitutions & Customizations
- Dairy-free: Use plant-based cream and vegan cheese—lots of great melty options out there!
- Gluten-free: Choose gluten-free breadcrumbs or crushed pork rinds.
- Boost protein: Toss in a can of white beans or shredded rotisserie chicken.
Mix and match veggies, cheeses, and spices to make it your own—this casserole is a blank (cheesy) canvas.
How to Make Creamy Vegetable Casserole (Step-by-Step)
- Prep the veggies: Boil broccoli, cauliflower, and carrots in salted water for 8–10 minutes until just fork-tender. Drain well.
- Make the sauce: In a large skillet, melt butter over medium heat. Add garlic and sauté for 20 seconds. Whisk in cornstarch and cook for 1 minute. Slowly add cream, whisking constantly, and bring to a gentle boil until thickened (about 3–4 minutes).
- Season the sauce: Stir in Italian seasoning, salt, pepper, chili powder, nutmeg, and shredded cheese. Stir until melted and smooth.
- Assemble: Spread ½ cup of the cheese sauce in a greased 9×13 baking dish. Add vegetables and gently coat with sauce. Pour remaining sauce over top and sprinkle with Panko.
- Bake: Pop it into a 400°F oven for 20–23 minutes, until bubbly and golden. Let rest 10 minutes before serving—this helps the sauce thicken up perfectly.
Pro Tips for Best Results
- Don’t overcook your veggies—keep them slightly firm before baking.
- Let the casserole rest before slicing—this gives the sauce time to settle.
- For extra crunch, sprinkle a little parmesan on top with the breadcrumbs.
Make Ahead + Storage Tips
This creamy vegetable casserole is a meal prep dream:
- Make-Ahead: Boil veggies and prep sauce up to 2 days in advance. Store separately, assemble and bake when ready.
- Leftovers: Keep refrigerated in an airtight container for up to 3 days.
- Freeze: Yep, it freezes beautifully! Wrap tightly and freeze up to 2 months.
- Reheat: Warm in the oven at 350°F until bubbly. Microwave works too—just stir halfway.
What to Serve With Creamy Vegetable Casserole
This creamy vegetable casserole plays well with everything. Serve it as a meatless main with a green salad and crusty bread, or pair it with grilled chicken, pork chops, or seafood. It’s also a lovely addition to any holiday spread or potluck table.
If you’re into cozy casseroles, check out this hearty and comforting Slow Cooker Cowboy Casserole or this wholesome Chicken Broccoli Rice Casserole dinner. Both bring big flavor with little fuss.
Looking for more comforting recipes like this one? Follow me on Pinterest or check out our latest cozy creations on Facebook.
FAQ About Vegetable Casserole
Can I use frozen vegetables instead of fresh?
Absolutely! Just make sure to thaw and pat them dry first—too much moisture can make the casserole watery.
How do I make this casserole dairy-free?
Use plant-based cream and vegan cheese. Many melt beautifully and still give that creamy, comforting vibe.
Can I prep this casserole the day before?
Yes, yes, yes! Assemble it fully, cover, and refrigerate overnight. Bake fresh the next day and serve piping hot.
Creamy Vegetable Casserole (Easy, Cheesy & Perfect for Any Meal!)
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy vegetable casserole loaded with broccoli, cauliflower, and carrots, all baked in a cheesy sauce with a crunchy topping. Perfect as a vegetarian main or a hearty side dish.
Ingredients
1 lb broccoli florets
1 lb cauliflower florets
½ lb baby carrots (or chopped regular carrots)
3 tbsp butter
3 garlic cloves, minced
2 tbsp cornstarch
2 cups heavy cream (or milk/sour cream)
1½ tsp dried Italian seasoning
Salt and black pepper, to taste
¼–½ tsp chili powder
⅛ tsp ground nutmeg
¾ cup shredded Italian blend cheese (or cheddar, Swiss, Gruyère)
1 cup pork rind Panko crumbs (or Panko/crushed crackers)
Instructions
1. Preheat oven to 400°F and grease a 9×13-inch baking dish.
2. Boil broccoli, cauliflower, and carrots for 8–10 minutes until just fork-tender. Drain well.
3. In a skillet, melt butter. Add garlic and cook for 20 seconds.
4. Whisk in cornstarch, cooking 1 minute until smooth.
5. Slowly whisk in cream and bring to a boil. Cook 3–4 minutes until thickened.
6. Season with Italian seasoning, salt, pepper, chili powder, and nutmeg.
7. Stir in shredded cheese until fully melted.
8. Spread ½ cup sauce in baking dish, then add veggies. Toss gently to coat.
9. Pour remaining sauce over top, then sprinkle with Panko.
10. Bake for 20–23 minutes until golden and bubbly.
11. Let rest for 10 minutes before serving.
Notes
Use fresh, crisp vegetables for best texture.
Don’t overboil the vegetables—just until fork-tender.
Letting it rest helps the sauce thicken and settle.
Make ahead by prepping components separately and storing in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Casserole, Vegetarian
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 204mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 98mg