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Creamy Winter Vegetable Casserole

This creamy winter vegetable casserole is warm, simple, and full of soft vegetables in a cheesy sauce, topped with crunchy breadcrumbs.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups Broccoli florets
  • 1.5 cups Carrots
  • 2 cups Cauliflower florets
Sauce
  • 2 tbsp All purpose flour
  • 1/4 cup Breadcrumbs
  • 2 tbsp Butter
  • 1 cup Cheddar cheese Use freshly grated for best results.
  • 1/2 cup Parmesan cheese, grated Use freshly grated for best results.
  • 2 cups Whole milk Warm slightly before adding.
  • 1/2 tsp Garlic powder
  • 1/4 tsp Nutmeg, ground
  • Salt to taste
  • Black pepper to taste

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large pot, bring water to a boil and blanch broccoli, carrots, and cauliflower for 3-4 minutes until tender-crisp. Drain and set aside.
Cooking
  1. In a saucepan, melt butter over medium heat. Stir in flour, garlic powder, nutmeg, salt, and pepper. Cook for 1-2 minutes.
  2. Gradually whisk in whole milk, bringing to a simmer while stirring until the sauce thickens.
  3. Remove from heat and stir in cheddar and parmesan cheese until melted.
  4. Combine vegetables with the cheese sauce and mix well.
  5. Transfer to a greased casserole dish, top with breadcrumbs, and bake for 25-30 minutes until bubbly and golden on top.

Notes

Serve hot straight from the oven with roasted chicken, crusty bread, or a green salad. Let it rest for 5 minutes before serving to allow the sauce to settle. For a crispier top, broil the casserole for 1-2 minutes at the end.