Description

This Creamy Winter Vegetable Casserole is a comforting and flavorful dish perfect for chilly days. Featuring tender steamed cauliflower, broccoli, and carrots smothered in a rich cheese sauce made from cheddar and Parmesan, this casserole is baked to bubbly perfection with an optional crispy breadcrumb topping. Garnished with fresh parsley, it’s an ideal side or main course for family dinners or holiday gatherings, combining wholesome vegetables with creamy indulgence.

Ingredients

Scale

Vegetables

2 cups cauliflower florets
2 cups broccoli florets
1 1/2 cups sliced carrots

Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk (warm)
1 teaspoon garlic powder (adjusted from 1/2 teaspoon for balanced flavor)
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese

Topping and Garnish

1/4 cup breadcrumbs (optional, for topping)
1 tablespoon chopped parsley (for garnish)

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set aside.
Steam Vegetables: Wash and chop cauliflower, broccoli, and carrots into bite-sized pieces. Steam the vegetables for 5–7 minutes until just tender but still crisp, ensuring they retain their nutrients and texture.
Make the Roux: In a medium saucepan, melt the butter over medium heat. Stir in all-purpose flour and cook for 1–2 minutes, stirring constantly to form a smooth roux that will thicken the sauce.
Prepare Cheese Sauce: Gradually whisk the warm whole milk into the roux. Continue cooking and stirring for 3–5 minutes until the sauce thickens to a creamy consistency.
Season and Add Cheese: Stir in garlic powder, ground nutmeg, salt, and freshly ground black pepper to taste. Add shredded cheddar cheese and grated Parmesan cheese, stirring until fully melted and the sauce is smooth.
Combine Vegetables and Sauce: Place the steamed vegetables in a large bowl. Pour the cheese sauce over the vegetables and gently fold together to evenly coat.
Assemble Casserole: Transfer the mixture to the prepared baking dish. If desired, sprinkle breadcrumbs evenly over the top for a crunchy crust.
Bake: Bake the casserole for 20–25 minutes until it is bubbly and golden on top. For a crispier breadcrumb topping, broil for an additional 2–3 minutes, watching carefully to prevent burning.
Rest and Serve: Remove from the oven and let the casserole rest for 5–10 minutes to set. Garnish with chopped parsley and serve warm.

Notes

Steaming vegetables before baking ensures they remain tender without becoming mushy.
Use warm milk to prevent lumps in the cheese sauce.
Breadcrumb topping is optional but adds a nice texture contrast.
For a lighter version, substitute milk with low-fat milk and reduce cheese amounts accordingly.
Garnishing with parsley adds freshness and color to the dish.