Creamy Vegetable Casserole

Creamy Vegetable Casserole

from diethood.com
Side Dish
45 min
350 kcal / serving

In this easy vegetable casserole recipe, broccoli, cauliflower, and carrots are lightly coated in a creamy cheese sauce, topped with crunchy breadcrumbs, and baked to bubbly deliciousness.

Ingredients

  • 1 poundbroccoli florets
  • 1 poundcauliflower florets
  • ½ poundbaby carrots
  • 3 tablespoonsbutter
  • 3 clovesgarlic (minced)
  • 2 tablespoonscornstarch
  • 2 cupsheavy cream
  • 1 ½ teaspoonsdried italian seasoning
  • salt and freshly ground black pepper (to taste)
  • ¼ teaspoonchili powder (or to taste)
  • ⅛ teaspoonground nutmeg
  • ¾ cupshredded italian blend cheese
  • 1 cuppork rind panko crumbs (for topping (you can also use regular panko crumbs or finely crushed crackers))

Directions

  1. 1

    Prep. Preheat the oven to 400˚F. Lightly grease a 9x13 baking dish with cooking spray and set aside.

  2. 2

    Boil the vegetables. Bring a large pot of water to a boil. Add the broccoli, cauliflower, and carrots. Once it returns to a boil, lower the heat and simmer for 8-10 minutes until the veggies are fork-tender. Drain them well.

  3. 3

    Make the cheese sauce. In the meantime, melt the butter in a large skillet, then add the minced garlic and cook for about 20 seconds. Whisk in the cornstarch and cook for 1 minute. Stir in the heavy cream and bring it to a boil, whisking frequently until it thickens, about 3-4 minutes.

  4. 4

    Season the sauce. Remove the skillet from heat and stir in the Italian seasoning, salt, pepper, chili powder, nutmeg, and shredded cheese. Whisk until the cheese melts and the sauce is smooth.

  5. 5

    Assemble the casserole. Spread ½ cup of the cheese sauce on the bottom of the prepared casserole dish. Add the drained veggies, season with salt and pepper, and stir to coat them with the sauce. Pour the remaining cheese sauce over the veggies and mix well. Sprinkle the top with the panko crumbs.

  6. 6

    Bake. Place the casserole in the oven and bake for 20-23 minutes until it’s hot and bubbly.

  7. 7

    Rest and serve. Let the casserole rest for 10 minutes out of the oven, then taste the casserole for salt and pepper and adjust accordingly. Serve and enjoy!