This Creamy Vegetable Casserole is the ultimate comfort food side dish, made with tender vegetables coated in a rich, cheesy cream sauce and baked until bubbly and golden. It’s easy to prepare, family-friendly, and perfect for holidays, potlucks, or cozy weeknight dinners.
Why You’ll Love This Recipe
- Rich, creamy texture with perfectly cooked vegetables
- Simple ingredients you likely already have
- Ideal for make-ahead meals and gatherings
- Pairs beautifully with chicken, beef, or lamb mains
- A reliable crowd-pleasing cheesy vegetable casserole
Ingredients
- 1 pound broccoli florets
- 1 pound cauliflower florets
- ½ pound baby carrots
- 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, to taste
- ⅛ teaspoon ground nutmeg
- ¾ cup shredded Italian blend cheese
- 1 cup panko breadcrumbs or finely crushed crackers (halal substitute)
Instructions
- Prep: Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish and set aside.
- Cook the vegetables: Bring a large pot of water to a boil. Add broccoli, cauliflower, and carrots. Reduce heat and simmer for 8–10 minutes until fork-tender. Drain well.
- Make the sauce: Melt butter in a large skillet over medium heat. Add garlic and cook for 20 seconds. Whisk in cornstarch and cook for 1 minute. Slowly add heavy cream and bring to a gentle boil, whisking until thickened.
- Season: Remove from heat. Stir in Italian seasoning, salt, pepper, chili powder, nutmeg, and cheese until smooth.
- Assemble: Spread ½ cup sauce in the baking dish. Add vegetables, lightly season, and toss with sauce. Pour remaining sauce on top and sprinkle with breadcrumbs.
- Bake: Bake the Creamy Vegetable Casserole for 20–23 minutes until hot and bubbly.
- Rest: Let stand for 10 minutes before serving.
Tips & Tricks
- Cut vegetables evenly for consistent cooking
- Use fresh or frozen vegetables (thawed and drained)
- Add mushrooms or zucchini for variety
- Swap Italian blend cheese with mozzarella or cheddar
Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian, Halal-friendly
Notes
- For extra crunch, toast breadcrumbs with a little butter before topping
- Serve alongside roasted chicken, grilled beef, or lamb chops
- Add fresh parsley before serving for color
Nutrition (Approximate per serving)
- Calories: 420
- Protein: 9g
- Carbohydrates: 18g
- Fat: 35g
FAQ
Can I make this ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking.
Can I freeze creamy vegetable casserole?
Yes, freeze before baking for up to 2 months.
Can I use milk instead of cream?
The sauce will be thinner, but whole milk can work.
What vegetables work best?
Broccoli, cauliflower, carrots, green beans, and peas all work well.
Storage
- Refrigerator: Store leftovers for up to 4 days
- Freezer: Freeze baked or unbaked casserole for up to 2 months
- Reheating: Bake at 350°F until heated through or microwave portions
Similar Recipes
Creamy Vegetable Casserole
Creamy vegetable casserole made with broccoli, cauliflower, and carrots baked in a rich cheese sauce. Easy, comforting, and perfect for any meal.
Ingredients
- 1 pound broccoli florets
- 1 pound cauliflower florets
- ½ pound baby carrots
- 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 to taste
- ⅛ teaspoon ground nutmeg
- ¾ cup shredded Italian blend cheese
- 1 cup panko breadcrumbs or finely crushed crackers halal substitute
Instructions
Prep: Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish and set aside.
Cook the vegetables: Bring a large pot of water to a boil. Add broccoli, cauliflower, and carrots. Reduce heat and simmer for 8–10 minutes until fork-tender. Drain well.
Make the sauce: Melt butter in a large skillet over medium heat. Add garlic and cook for 20 seconds. Whisk in cornstarch and cook for 1 minute. Slowly add heavy cream and bring to a gentle boil, whisking until thickened.
Season: Remove from heat. Stir in Italian seasoning, salt, pepper, chili powder, nutmeg, and cheese until smooth.
Assemble: Spread ½ cup sauce in the baking dish. Add vegetables, lightly season, and toss with sauce. Pour remaining sauce on top and sprinkle with breadcrumbs.
Bake: Bake the Creamy Vegetable Casserole for 20–23 minutes until hot and bubbly.
Rest: Let stand for 10 minutes before serving.
Notes
- For extra crunch, toast breadcrumbs with a little butter before topping
Conclusion
This Creamy Vegetable Casserole is a timeless, reliable dish that delivers rich flavor with minimal effort. Whether served as a side or a comforting vegetarian main, it’s guaranteed to become a favorite at your table.