Description

This Creamy Winter Vegetable Casserole is a comforting dish packed with cauliflower, broccoli, and carrots baked in a rich, cheesy sauce. Perfect for chilly days, this casserole combines tender steamed vegetables with a velvety cheese sauce made from scratch, topped with a golden breadcrumb crust for added texture. Easy to prepare and ideal as a hearty side or vegetarian main, it showcases the best of winter vegetables in a creamy, flavorful bake.

Ingredients

Scale

Vegetables

2 cups cauliflower florets
2 cups broccoli florets
1 1/2 cups sliced carrots

Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk (warm)
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste

Topping & Garnish

1/4 cup breadcrumbs (optional, for topping)
1 tablespoon chopped parsley (for garnish)

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Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to ensure the casserole does not stick during baking.
Steam Vegetables: Wash and chop cauliflower, broccoli, and carrots into bite-sized pieces. Steam the vegetables for 5–7 minutes until they are just tender but still hold their shape.
Make Roux: In a saucepan over medium heat, melt the butter. Stir in the all-purpose flour to create a roux and cook for 1–2 minutes, which helps remove the raw flour taste and thickens the sauce.
Add Milk and Thicken Sauce: Gradually whisk in the warm whole milk, ensuring no lumps form. Continue cooking and whisking until the sauce thickens, about 3–5 minutes.
Season and Add Cheese: Stir in garlic powder, ground nutmeg, salt, and freshly ground black pepper to taste. Add shredded cheddar and grated Parmesan cheeses, stirring continuously until they are completely melted and the sauce is smooth.
Combine Vegetables and Sauce: Place the steamed vegetables in a large bowl and pour the hot cheese sauce over them. Gently toss to coat the vegetables evenly without breaking them apart.
Assemble Casserole: Transfer the vegetable and cheese mixture into the prepared baking dish. If desired, sprinkle the top with breadcrumbs for a crunchy topping.
Bake: Bake in the preheated oven for 20–25 minutes until the casserole is bubbly and the top is golden brown. For a crispier crust, broil for an additional 2–3 minutes, watching carefully to avoid burning.
Rest and Garnish: Allow the casserole to rest for 5–10 minutes after baking. Garnish with chopped parsley and serve warm for a delicious, comforting meal.

Notes

For a lighter version, use low-fat milk and reduce the butter amount.
Breadcrumb topping is optional but adds a delightful crunch.
You can substitute cheddar with your favorite melting cheese like Gruyère or mozzarella.
To make this dish gluten-free, use gluten-free flour and breadcrumbs.
Steaming vegetables just until tender ensures they do not become mushy when baked.