Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with cooking spray and set aside.

Bring a large pot of water to a boil. Add the broccoli, cauliflower, and baby carrots.

Once the water returns to a boil, reduce the heat and simmer for 8–10 minutes, or until the vegetables are just fork-tender. Drain thoroughly and set aside.

Meanwhile, melt the butter in a large skillet over medium heat.

Add the minced garlic and cook for approximately 20 seconds, stirring constantly so it doesn't burn.

Whisk in the cornstarch and cook for about 1 minute.

Gradually stir in the heavy cream. Bring the mixture to a gentle boil while whisking frequently. Cook for 3–4 minutes, or until the sauce thickens.

Remove the skillet from the heat. Add the Italian seasoning, salt, black pepper, chili powder, and nutmeg.

Stir in the shredded cheese and whisk until completely melted and the sauce is smooth.

Spread approximately ½ cup of cheese sauce across the bottom of the prepared baking dish.

Add the drained vegetables and season lightly with additional salt and black pepper.

Pour the remaining cheese sauce over the vegetables and gently toss until everything is evenly coated.

Sprinkle the panko breadcrumbs evenly over the Creamy Vegetable Casserole Recipe.

Bake for 20–23 minutes, or until the casserole is hot and bubbling around the edges and the topping is lightly golden.

Remove from the oven and allow the casserole to rest for approximately 10 minutes before serving.