Cream Cheesy Vegetable Casserole
Loaded with vibrant vegetables and a rich, creamy cheese sauce, this Cream Cheesy Vegetable Casserole is the ultimate comfort food that’s as nutritious as it is delicious. Perfectly blanched broccoli, cauliflower, and carrots are coated in a luscious mix of cream cheese, sour cream, and a blend of cheddar and Parmesan cheeses, creating a velvety texture that melts in your mouth. Seasoned with garlic and onion powder, and topped with a gooey layer of cheddar or an optional buttery breadcrumb crust, this casserole bakes to golden perfection in just 30 minutes. Ideal for family dinners, holiday feasts, or potluck gatherings, this easy-to-make dish is both hearty and crowd-pleasing, offering the perfect balance of creamy indulgence and wholesome veggies.
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Recipe Information
Ingredients
- 3 cups Broccoli florets
- 3 cups Cauliflower florets
- 2 cups Carrots (sliced)
- 8 ounces Cream cheese (softened)
- 1 cup Sour cream
- 2 cups Shredded cheddar cheese
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Unsalted butter
- 0.5 cups Breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with butter or non-stick spray.
Bring a large pot of salted water to a boil. Add the broccoli, cauliflower, and carrots. Blanch the vegetables for 3-4 minutes until they are bright and slightly tender. Drain thoroughly and set aside.
In a large mixing bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, salt, and black pepper. Mix until smooth and creamy.
Stir in 1 cup of the shredded cheddar cheese and the grated Parmesan cheese into the cream cheese mixture. Fold in the blanched vegetables until everything is evenly coated.
Transfer the vegetable mixture to the prepared casserole dish. Spread it out evenly.
Sprinkle the remaining 1 cup of shredded cheddar cheese on top. If using breadcrumbs, mix them with the melted butter and sprinkle them over the cheese layer for an extra crispy topping.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.4 g | 289% | |
| Saturated Fat | 142.3 g | 712% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 6202 mg | 270% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 59.0 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2998 mg | 231% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2873 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
