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