Description
This creamy vegetable casserole combines tender broccoli, cauliflower, and baby carrots in a rich, cheesy sauce topped with crunchy panko crumbs. Perfect as a comforting side dish, it balances fresh vegetables with a flavorful, smooth cheese sauce seasoned with Italian herbs, garlic, and a touch of spice.
Ingredients
Scale
Vegetables
- 1 pound broccoli florets
- 1 pound cauliflower florets
- ½ pound baby carrots
Sauce
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 cups heavy cream
- 1½ teaspoons dried Italian seasoning
- salt and freshly ground black pepper, to taste
- ¼ to ½ teaspoon chili powder, or to taste
- ⅛ teaspoon ground nutmeg
- ¾ cup shredded Italian blend cheese
Topping
- 1 cup pork rind panko crumbs (or regular panko crumbs or finely crushed crackers)
Instructions
- Prep the oven and dish: Preheat the oven to 400˚F. Lightly grease a 9×13 inch baking dish with cooking spray and set aside.
- Boil the vegetables: Bring a large pot of water to a boil. Add the broccoli, cauliflower, and baby carrots. Once the water returns to a boil, reduce heat and simmer for 10 minutes until the vegetables are fork-tender. Drain them well to remove excess water.
- Make the cheese sauce: While the vegetables cook, melt butter in a large skillet over medium heat. Add the minced garlic and cook for about 20 seconds until fragrant. Whisk in the cornstarch and cook for 1 minute to eliminate the raw starch taste. Slowly stir in the heavy cream and bring to a gentle boil, whisking frequently. Continue cooking for 4 minutes until the sauce thickens.
- Season the sauce: Remove the skillet from heat. Stir in dried Italian seasoning, salt, freshly ground black pepper, chili powder, and nutmeg. Add shredded Italian blend cheese and whisk until melted and smooth.
- Assemble the casserole: Spread half a cup of the cheese sauce evenly on the bottom of the prepared baking dish. Add the drained vegetables and season lightly with salt and pepper. Mix the veggies gently to coat with sauce. Pour the remaining cheese sauce over the vegetables and mix well to combine. Sprinkle pork rind panko crumbs evenly over the top.
- Bake the casserole: Place the casserole in the preheated oven and bake for 23 minutes until hot, bubbly, and the topping is golden and crisp.
- Rest and serve: Remove the casserole from the oven and let it rest for 10 minutes. After resting, taste and adjust salt and pepper if needed. Serve warm and enjoy this comforting creamy vegetable casserole.
Notes
- Choose fresh and crisp vegetables for the best flavor and texture.
- Boil vegetables just until fork-tender to avoid mushy results after baking.
- Experiment with different shredded cheeses to customize the flavor profile.
- For a low-carb version, omit cornstarch, but note the sauce will not reheat or store well.
- Low-calorie option: substitute heavy cream with fat-free half & half and Italian blend cheese with fat-free shredded mozzarella.
- Allow the casserole to rest after baking so it sets and is easier to serve.
- Adjust seasonings like salt, pepper, and herbs to your personal taste.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 70 mg
