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introduction

This casserole mixes broccoli, carrots, and cauliflower in a creamy cheese sauce. It feels warm and comforting on cold days. It is easy to make and feeds a family. If you like creamy bakes, try the creamy chicken and biscuit casserole for another simple meal idea.

why make this recipe

Make this dish when you want a warm, healthy side or main. It uses common winter vegetables. The cheese sauce makes the vegetables tasty for picky eaters. It also makes good leftovers for lunch. For more casserole ideas, see the creamy dijon chicken casserole which shows another easy way to serve comfort food.

how to make Creamy Winter Vegetable Casserole

Preheat the oven and blanch the vegetables first so they cook evenly. Make a simple roux with butter and flour, then add milk and cheese to make the sauce. Mix sauce with the vegetables and top with breadcrumbs. Bake until the top is golden and the sauce is bubbly.

Ingredients :

2 cups Broccoli florets
1 1/2 cups Carrots
2 cups Cauliflower florets
1/2 tsp Garlic powder
1 tbsp Parsley
2 tbsp All purpose flour
1/4 tsp Nutmeg, ground
Salt and freshly ground black pepper to taste
1/4 cup Breadcrumbs
2 tbsp Butter
1 cup Cheddar cheese
1/2 cup Parmesan cheese, grated
2 cups Whole milk

Directions :

Preheat your oven to 350°F (175°C).
In a large pot, bring water to a boil and blanch the broccoli, carrots, and cauliflower for about 3-5 minutes until just tender.
Drain the vegetables and place them in a casserole dish.
In a saucepan, melt the butter over medium heat. Add the flour and stir to create a roux, cooking for about 1 minute.
Gradually whisk in the whole milk, stirring continuously until thickened.
Add in the garlic powder, nutmeg, parsley, and cheese (both cheddar and parmesan). Stir until the cheese has melted and the sauce is smooth.
Pour the cheese sauce over the vegetables in the casserole dish.
Top with breadcrumbs and season with salt and pepper to taste.
Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
Let it cool for a few minutes before serving.

how to serve Creamy Winter Vegetable Casserole

Serve it hot from the oven. It goes well with a green salad or simple bread. For a fuller meal, serve with a light side like the bagel and cream cheese casserole. Spoon the casserole onto plates and add a little fresh parsley on top.

how to store Creamy Winter Vegetable Casserole

Cool the casserole to room temperature first. Cover it tightly and store in the fridge for 3–4 days. For longer storage, freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating. Reheat in the oven at 350°F (175°C) until warm.

tips to make Creamy Winter Vegetable Casserole

Do not overcook the vegetables when blanching; keep some bite.
Stir the sauce until smooth before adding cheese.
Use freshly grated parmesan for better flavor.
If the sauce is too thick, add a little more milk.
For a crunchy top, broil for 1–2 minutes at the end, watching closely.

variation (if any)

Add cooked chicken or turkey for more protein.
Stir in cooked rice or pasta to make it heartier.
Swap cheddar for Gruyere or a mild Swiss for a different taste.
Use panko breadcrumbs for extra crispiness.

FAQs

Q: Can I use frozen vegetables?
A: Yes. Thaw and drain extra water, then follow the recipe. You may skip blanching.

Q: Can I use low-fat milk?
A: You can, but the sauce will be thinner and less rich. Add a bit more cheese to help.

Q: Is this casserole vegetarian?
A: Yes, as written it is vegetarian. Add cooked meat if you want a non-vegetarian version.

Q: Can I make this ahead?
A: Yes. Assemble the dish and keep it covered in the fridge. Bake when ready, adding a few extra minutes if cold.

Conclusion

This creamy winter vegetable casserole is simple, warm, and perfect for cold days. For another creamy vegetable bake idea, see this version on Diethood that shows a similar creamy vegetable casserole. If you want a vegetable stew with bright flavors, try the winter vegetable stew recipe by Amy Chaplin for a different take on winter vegetables.