Description
This Creamy Vegetable Casserole is a rich, cheesy, and comforting dish packed with broccoli, cauliflower, and baby carrots, all coated in a luscious garlic-infused cream sauce. With a crispy panko or pork rind topping, this baked casserole delivers the perfect balance of creamy and crunchy textures. Whether served as a side dish or a hearty vegetarian main course, this casserole is sure to impress.
Ingredients
For the Casserole
- 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
- Salt and pepper, to taste
- ¼ teaspoon chili powder (or to taste)
- ⅛ teaspoon ground nutmeg
- ¾ cup shredded Italian blend cheese
For the Topping
- 1 cup pork rind panko crumbs (or regular panko crumbs)
Instructions
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Preheat the Oven – Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
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Prepare the Vegetables – Steam or blanch the broccoli, cauliflower, and baby carrots until they are tender but still slightly crisp. Drain and set aside.
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Make the Sauce – In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Stir in the cornstarch and cook for another minute.
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Create the Cream Base – Gradually whisk in the heavy cream, stirring continuously until the sauce thickens (about 5 minutes). Stir in Italian seasoning, salt, pepper, chili powder, and nutmeg.
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Combine Vegetables and Cheese – Remove from heat and stir in the shredded Italian blend cheese until melted. Gently fold in the steamed vegetables, ensuring even coating.
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Assemble the Casserole – Transfer the vegetable mixture into the greased baking dish. Evenly sprinkle the panko or pork rind crumbs on top.
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Bake the Casserole – Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling.
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Cool and Serve – Let the casserole rest for a few minutes before serving. Enjoy warm!
Notes
- For extra crunch, broil for the last 2-3 minutes of baking.
- To make ahead, assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
- For a gluten-free option, use pork rind crumbs instead of panko.
- Storage – Keep leftovers in an airtight container in the fridge for up to 3 days
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American