Creamy Winter Vegetable Casserole: A Warm Hug in Every Bite

Creamy Winter Vegetable Casserole wraps you in warmth with nutritious veggies and a velvety cheese sauce, perfect for a hearty meal.

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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

4 cups cauliflower florets Can substitute with butternut squash or sweet potatoes.
2 cups broccoli florets Feel free to swap in zucchini or green beans.
2 cups sliced carrots Replace with parsnips or snap peas if desired.

For the Cheese Sauce

4 tablespoons butter Use olive oil or vegan butter for a dairy-free version.
4 tablespoons all-purpose flour Substitute with gluten-free flour blend if needed.
2 cups whole milk Warm, rich alternatives include half-and-half or plant-based milk.
1 cup shredded cheddar cheese Can be replaced with gouda or Gruyere.
½ cup grated Parmesan cheese Use nutritional yeast as a vegan alternative.
1 teaspoon garlic powder Fresh garlic could be used for a stronger flavor.
1 pinch ground nutmeg Can be omitted if it's not your preference.
to taste salt and freshly ground black pepper Adjust according to taste.

For the Topping

1 cup breadcrumbs Optional; use gluten-free breadcrumbs to keep it gluten-free.
¼ cup chopped parsley For garnish; substitute with chives if desired.

Equipment

9x13-inch Baking Dish
Medium Saucepan
Steamer
Mixing bowl

Method

Preparation Steps

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or olive oil.
Wash and chop the cauliflower, broccoli, and carrots, then steam for about 5-7 minutes until just tender.
In a medium saucepan, melt 4 tablespoons of butter until bubbly, then stir in 4 tablespoons of flour to create a roux.
Whisk in 2 cups of warm milk to the roux and stir until the mixture thickens and is smooth.
Add 1 teaspoon of garlic powder, a pinch of nutmeg, salt, and pepper to taste, then gradually mix in 1 cup of cheddar cheese and ½ cup of Parmesan until melted.
Combine the steamed vegetables with the cheese sauce in a large mixing bowl.
Transfer the mixture to the greased baking dish, adding breadcrumbs on top if desired.
Bake for 20-25 minutes until bubbly and golden brown, optionally broiling for the last 2-3 minutes for a crispy top.
Allow to cool for 5-10 minutes, then garnish with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 2200IUVitamin C: 90mgCalcium: 400mgIron: 2.5mg

Notes

Ensure to use warm milk to prevent lumps in the sauce. Customize vegetables based on what is in season for best flavor.

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