Delicious Creamy Vegetable Casserole for Cozy Nights

This Creamy Vegetable Casserole offers comforting flavors and a nutritious twist to traditional comfort food, perfect for cozy nights.

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Prep Time 15

Cook Time 25

Resting Time 10

Total Time 50

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

4 cups Broccoli Florets Substitute with green beans or asparagus for variety.
4 cups Cauliflower Florets Can be replaced with zucchini for a lighter feel.
2 cups Baby Carrots Regular carrots chopped small work as a substitute.

For the Sauce

4 tablespoons Butter Olive oil is a healthier alternative.
3 cloves Garlic (minced) Garlic powder is a backup if fresh isn't available.
1/4 cup Cornstarch Arrowroot powder is a suitable alternative.
2 cups Heavy Cream Half-and-half or non-dairy milk can be used for lighter options.
2 teaspoons Dried Italian Seasoning Fresh herbs can add a fresh twist.
to taste Salt and Pepper Always taste and adjust for your preferences.
1 teaspoon Chili Powder Feel free to omit or reduce if you prefer milder flavors.
1/4 teaspoon Ground Nutmeg Can be skipped or swapped with cinnamon.
2 cups Shredded Italian Blend Cheese Substitute with any preferred cheese blend.

For the Topping

1 cup Pork Rind Panko Crumbs Regular panko or crushed crackers are great alternatives.

Equipment

9x13 inch baking dish
Large Pot
Medium skillet

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking dish with butter or cooking spray.
In a large pot, bring water to a boil, add broccoli florets, cauliflower florets, and baby carrots. Cook for 8-10 minutes until fork-tender and vibrant.
In a medium skillet, melt butter over medium heat. Add minced garlic and stir for 1 minute. Whisk in cornstarch and cook for 1 minute.
Gradually add heavy cream, stirring until smooth, and bring to a gentle boil. Allow to thicken for 3-4 minutes.
Stir in dried Italian seasoning, salt, pepper, chili powder, and ground nutmeg. Mix in shredded Italian blend cheese until melted and smooth.
Pour about ½ cup of cheese sauce into the baking dish. Add cooked vegetables evenly and drizzle remaining cheese sauce on top.
Sprinkle pork rind panko crumbs evenly over the casserole.
Bake in the preheated oven for 20-23 minutes until hot, bubbly, and golden brown on top.
Let the casserole rest for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 28gProtein: 10gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 200IUVitamin C: 70mgCalcium: 250mgIron: 2mg

Notes

For the best flavor, use fresh vegetables and avoid overcooking them. Allow resting time before serving to ensure a cleaner slice.

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