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Creamy Winter Vegetable Casserole

Creamy Winter Vegetable Casserole for Cozy Nights In

This creamy winter vegetable casserole transforms humble produce into a heartwarming dish, perfect for cozy nights in.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Veggies
  • 1 head Cauliflower Adds a mild flavor and creamy texture; use fresh for best results.
  • 1 head Broccoli Provides nutrition and a slight crunch; substitute with any seasonal green.
  • 2 medium Carrots Adds natural sweetness and color; can be replaced with sweet potatoes or parsnips.
For the Cheese Sauce
  • 4 tablespoons Butter Creates a rich base for the sauce; opt for olive oil for a dairy-free option.
  • 4 tablespoons All-purpose flour Thickens the cheese sauce; a gluten-free flour blend can be used if needed.
  • 3 cups Whole milk Helps achieve creaminess; substitute with half-and-half or plant-based milk for a dairy-free version.
  • 2 cups Shredded cheddar cheese Provides the primary flavor in the sauce; Gouda or Monterey Jack work well as substitutes.
  • ½ cup Grated Parmesan cheese Adds savory depth; omit for a dairy-free version.
  • 1 teaspoon Garlic powder Enhances flavor; fresh garlic can be used for a more robust taste.
  • 1 pinch Ground nutmeg Adds warmth and richness; skip if not available.
  • Salt and freshly ground black pepper Essential for proper seasoning.
For the Topping
  • 1 cup Breadcrumbs Optional topping for added texture; gluten-free varieties are available.
  • ¼ cup Chopped parsley For garnish and a fresh flavor boost.

Equipment

  • 9x13-inch baking dish
  • medium saucepan
  • Steamer basket
  • mixing bowl

Method
 

Step-by-Step Instructions for Creamy Winter Vegetable Casserole
  1. Preheat your oven to 375°F (190°C) and grease your 9x13-inch baking dish with butter or cooking spray.
  2. Chop the cauliflower, broccoli, and carrots into bite-sized pieces, then steam the vegetables in a pot with a steamer basket for 5-7 minutes.
  3. In a medium saucepan over medium heat, melt 4 tablespoons of butter, then add 4 tablespoons of all-purpose flour to create a roux.
  4. Gradually whisk in 3 cups of warm milk to your roux mixture and cook for 3-5 minutes until thickened.
  5. Stir in 1 teaspoon of garlic powder, a pinch of nutmeg, salt, and black pepper, then fold in 2 cups of shredded cheddar cheese and ½ cup of grated Parmesan cheese.
  6. Combine the steamed vegetables with the creamy cheese sauce in a mixing bowl, ensuring they are evenly coated.
  7. Transfer the mixture to the prepared baking dish and sprinkle breadcrumbs over the surface if using.
  8. Bake for 20-25 minutes until bubbly and golden brown, optionally broiling for an additional 2-3 minutes for a crispy finish.
  9. Let it rest for 5-10 minutes, then garnish with chopped parsley before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 600mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 120IUVitamin C: 100mgCalcium: 25mgIron: 10mg

Notes

Can be made gluten-free or dairy-free by substituting key ingredients.

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