Creamy Vegetable Casserole (Easy, Cheesy & Perfect for Any Meal!)
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.