Creamy Cheesy Veggie Medley Casserole

If you’re looking for a comforting and indulgent side dish that will have everyone reaching for seconds, this Creamy Cheesy Veggie Medley Casserole is the perfect choice. Combining the wholesome goodness of broccoli, cauliflower, and baby carrots with a luscious, creamy cheese sauce, this casserole is a delicious way to get your veggies in. Topped with a crunchy layer of seasoned panko crumbs, it’s a dish that’s sure to impress at any gathering or family dinner. Whether served alongside a holiday meal or enjoyed on a weeknight, this casserole is bound to become a household favorite!

Ingredients:

• 1 pound broccoli florets
• 1 pound cauliflower florets
• ½ pound baby carrots
• 3 tablespoons butter
• 3 cloves garlic, minced
• 2 tablespoons cornstarch
• 2 cups heavy cream
• 1½ teaspoons dried Italian seasoning
• Season with sea salt and freshly cracked black pepper according to your preference.
• ¼ to ½ teaspoon chili powder, or to taste
• ⅛ teaspoon ground nutmeg
• ¾ cup shredded Italian blend cheese
• 1 cup pork rind panko crumbs (or regular panko crumbs or finely crushed crackers)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Gently coat a 9×13-inch baking pan with a thin layer of oil or cooking spray, then set it aside for later use.
2. Prepare the Vegetables: Bring a large pot of salted water to a boil. Add the broccoli, cauliflower, and baby carrots. Cook for about 3-5 minutes until they are slightly tender but still crisp.
3. Make the Creamy Sauce: In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the cornstarch, cooking for another minute to form a roux.
4. Create the Cream Base: Slowly whisk in the heavy cream, making sure there are no lumps. Keep cooking while stirring continuously until the sauce reaches your desired thickness, which should take around 3 to 5 minutes.
5. Season the Sauce: Add the dried Italian seasoning, salt, pepper, chili powder, and ground nutmeg to the cream sauce. Mix well to combine. Remove from heat and stir in the shredded Italian blend cheese until melted and smooth.
6. Combine and Assemble: Pour the creamy cheese sauce over the vegetables in the baking dish, gently tossing to coat the veggies evenly.
7. Add the Crunchy Topping: Sprinkle the pork rind panko crumbs (or your preferred topping) evenly over the casserole.
8. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbling.
9. Serve and Enjoy: Remove from the oven and let it rest for a few minutes before serving. Enjoy this creamy, cheesy, and crunchy vegetable delight as a side dish or even a main course!

Conclusion:

This Creamy Cheesy Veggie Medley Casserole is a delightful blend of textures and flavors that will make vegetables the star of any meal. With its creamy sauce, cheesy goodness, and crunchy topping, it’s a dish that even the pickiest eaters will love. It’s versatile enough to pair with a variety of main courses or can be enjoyed on its own for a hearty vegetarian meal. Enjoy the perfect balance of comfort and flavor with every bite!