Description
Creamy Vegetable Casserole made with broccoli, cauliflower, carrots, and a rich cheese sauce, baked until golden and bubbly.
Ingredients
1 pound broccoli florets
1 pound cauliflower florets
½ pound baby carrots
3 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons cornstarch
2 cups heavy cream
1½ teaspoons dried Italian seasoning
Salt and freshly ground black pepper, to taste
¼ to ½ teaspoon chili powder, to taste
⅛ teaspoon ground nutmeg
¾ cup shredded Italian-style cheese blend
1 cup plain panko breadcrumbs or finely crushed crackers
Instructions
1. Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish and set aside.
2. Bring a large pot of water to a boil. Add the broccoli, cauliflower, and carrots. Once boiling again, reduce heat and simmer 8–10 minutes until fork-tender. Drain well.
3. Melt butter in a skillet over medium heat. Add garlic and cook 20 seconds. Whisk in cornstarch and cook 1 minute.
4. Gradually whisk in heavy cream. Bring to a gentle boil and cook 3–4 minutes until thickened.
5. Remove from heat. Stir in Italian seasoning, salt, pepper, chili powder, nutmeg, and cheese until smooth.
6. Spread ½ cup sauce on bottom of baking dish. Add vegetables and toss gently. Pour remaining sauce evenly over top.
7. Sprinkle breadcrumbs over casserole. Bake 20–23 minutes until golden and bubbly.
8. Rest 10 minutes before serving. Adjust seasoning if needed and serve warm.
Notes
Do not overcook vegetables during boiling.
For extra flavor, use sharp cheddar or Gruyère.
To make gluten-free, use gluten-free breadcrumbs.
Let casserole rest before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Easy Dinner Ideas
- Method: Baking
- Cuisine: American