Creamy Winter Vegetable Casserole for Cozy Evenings

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This Creamy Winter Vegetable Casserole combines roasted broccoli, cauliflower, and carrots in a velvety cheese sauce, perfect for chilly evenings.

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Prep Time 15

Cook Time 25

Cooling Time 10

Total Time 50

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 cups Cauliflower florets can substitute with butternut squash or sweet potatoes
2 cups Broccoli florets consider using Brussels sprouts for variety
1 cup Sliced carrots any root vegetable can be used instead

For the Sauce

4 tablespoons Butter can use plant-based butter for vegan versions
¼ cup All-purpose flour substitute with gluten-free flour blend for a gluten-free option
2 cups Whole milk can use plant-based milk for a dairy-free version
1 cup Shredded cheddar cheese substituting with dairy-free cheese works nicely
½ cup Grated Parmesan cheese omit for vegan options
1 teaspoon Garlic powder fresh minced garlic can be used for extra zest
1 pinch Ground nutmeg feel free to omit if it's not your favorite
to taste Salt essential for seasoning
to taste Pepper essential for seasoning

For the Topping

1 cup Breadcrumbs optional, use gluten-free breadcrumbs if required
¼ cup Chopped parsley for garnish

Equipment

9x13-inch baking dish
Medium saucepan
steamer basket
whisk
Large mixing bowl

Method

Directions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.
Wash and chop the cauliflower, broccoli, and carrots into bite-sized pieces. Steam the vegetables for 5–7 minutes until just tender.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in ¼ cup of flour until smooth and lightly golden.
Gradually pour in 2 cups of warm milk, whisking continuously until the sauce thickens, about 3–5 minutes.
Stir in 1 teaspoon of garlic powder, a pinch of ground nutmeg, salt, and pepper. Then add 1 cup of shredded cheddar and ½ cup of Parmesan cheese until melted.
Gently fold the steamed vegetables into the cheese sauce until well-coated.
Pour the mixture into the greased baking dish and sprinkle with breadcrumbs if using.
Bake for 20–25 minutes or until edges are bubbling and the top is golden brown. Broil for an additional 2–3 minutes for extra crispiness.
Allow to cool for 5-10 minutes before serving. Garnish with fresh chopped parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Notes

This casserole can be made ahead of time and stored in the fridge for easy reheating. Adjust ingredients to suit dietary preferences.

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