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