Creamy Veggie Casserole
Bursting with wholesome flavor and creamy decadence, this Creamy Veggie Casserole is the ultimate comfort food packed with vibrant broccoli, cauliflower, and carrots. A rich, cheesy sauce made with cheddar and cream cheese elevates these tender vegetables, while a golden, crunchy topping of Parmesan-infused breadcrumbs adds an enticing contrast in texture. This family-friendly dish comes together in just an hour, making it perfect for busy weeknights or a standout side dish for holiday gatherings. With its perfect blend of nutritious ingredients and indulgent flavors, this baked vegetable casserole is sure to become a new mealtime favorite.
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Recipe Information
Ingredients
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 2 cups carrots, sliced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 4 ounces cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
Bring a large pot of water to a boil. Add the broccoli, cauliflower, and carrots. Cook for 3-4 minutes until just tender, then drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
Gradually whisk in the milk, stirring constantly to avoid lumps. Cook for 3-4 minutes until the mixture thickens.
Stir in the shredded cheddar cheese, cream cheese, garlic powder, onion powder, salt, and black pepper. Keep stirring until the cheeses are fully melted and the sauce is smooth.
In a large mixing bowl, combine the cooked vegetables and the cheese sauce. Toss until the vegetables are evenly coated.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix breadcrumbs, grated Parmesan cheese, and olive oil until combined. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
2408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.5 g | 193% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 5810 mg | 253% | |
| Total Carbohydrate | 216.4 g | 79% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 67.7 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1601 mg | 123% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3473 mg | 74% | |
*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.
