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Creamy Vegetable Casserole Recipe

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4.4 from 5 reviews

This creamy vegetable casserole is a comforting and flavorful dish featuring tender broccoli, cauliflower, and baby carrots in a rich, cheesy sauce made with heavy cream, garlic, and Italian seasoning. Topped with crunchy panko crumbs, it's baked to bubbly perfection and makes an excellent side or main dish serving eight people.

Ingredients

Vegetables

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

Cheese 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: Preheat your oven to 400˚F (200˚C). Lightly grease a 9x13 inch baking dish with cooking spray to prevent sticking and set it aside.
  2. Boil the vegetables: Bring a large pot of water to a boil. Add the broccoli florets, cauliflower florets, and baby carrots. When the water returns to a boil, reduce the heat and let the vegetables simmer for 8 to 10 minutes until they are tender when pierced with a fork. Drain them thoroughly to remove excess water.
  3. Make the cheese sauce: While the vegetables cook, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 20 seconds until fragrant. Whisk in the cornstarch and cook for 1 minute to form a roux. Gradually stir in the heavy cream and bring the mixture to a boil, whisking frequently. Continue whisking for 3-4 minutes until the sauce thickens.
  4. Season the sauce: Remove the skillet from the heat. Stir in the dried Italian seasoning, salt, black pepper, chili powder, ground nutmeg, and shredded Italian blend cheese. Whisk until the cheese is completely melted and the sauce is smooth.
  5. Assemble the casserole: Spread half a cup of the cheese sauce evenly on the bottom of the prepared casserole dish. Add the drained vegetables, season them with additional salt and pepper, and gently stir to coat them with the sauce. Pour the remaining cheese sauce over the vegetables and mix well to ensure everything is thoroughly covered. Sprinkle the pork rind panko crumbs evenly over the top.
  6. Bake: Place the casserole in the preheated oven and bake for 20 to 23 minutes, or until it is hot and bubbly and the topping is golden and crisp.
  7. Rest and serve: Remove the casserole from the oven and let it rest for 10 minutes before serving. After resting, taste and adjust seasoning as needed. Serve warm and enjoy your creamy vegetable casserole!

Notes

  • You can substitute regular panko crumbs or finely crushed crackers for the pork rind panko crumbs if preferred.
  • Adjust the chili powder to your spice preference or omit it for a milder dish.
  • Make sure to drain the vegetables well before adding the sauce to avoid a watery casserole.
  • This casserole reheats well; store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For a lighter version, you can substitute half-and-half or whole milk for heavy cream, but the sauce will be less rich and thick.

Find it online: https://cookedbygrace.com/creamy-vegetable-casserole-recipe/