Description
This creamy vegetable casserole is a comforting dish featuring tender broccoli, cauliflower, and baby carrots smothered in a rich, cheesy cream sauce and topped with a crispy panko crust. Perfect as a hearty side or a vegetarian main, it combines simple ingredients with classic Italian seasoning for a flavorful, warming meal that’s easy to prepare and bake.
Ingredients
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 (can substitute with regular panko crumbs or finely crushed crackers)
Instructions
- Prep. Preheat the oven to 400˚F. Lightly grease a 9×13 inch baking dish with cooking spray and set it aside for later use.
- Boil the vegetables. Bring a large pot of water to a boil. Add the broccoli florets, cauliflower florets, and baby carrots. Once the water returns to a boil, reduce the heat to a simmer and cook for 8-10 minutes until the vegetables are fork-tender. Drain them thoroughly and set aside.
- Make the cheese sauce. While the vegetables cook, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 20 seconds until fragrant. Whisk in the cornstarch and cook for 1 minute to remove raw taste. Gradually stir in the heavy cream and bring it to a boil, whisking frequently to prevent lumps. Continue cooking until the sauce thickens, about 3-4 minutes.
- Season the sauce. Remove the skillet from heat. Stir in the dried Italian seasoning, salt, freshly ground black pepper, chili powder, ground nutmeg, and shredded Italian blend cheese. Whisk continuously until the cheese is fully melted and the sauce is smooth and creamy.
- Assemble the casserole. Spread half a cup of the cheese sauce evenly on the bottom of the prepared baking dish. Add the drained vegetables to the dish, season them with salt and pepper, and gently stir to coat all the veggies in the sauce. Pour the remaining cheese sauce over the vegetables and mix well to combine. Sprinkle the top evenly with the pork rind panko crumbs for a crispy topping.
- Bake. Place the casserole dish in the preheated oven and bake for 20 to 23 minutes until the casserole is hot, bubbly, and the topping is golden brown.
- Rest and serve. Remove the casserole from the oven and allow it to rest for 10 minutes before serving. Taste and adjust the seasoning with additional salt and pepper if needed. Serve warm and enjoy this creamy, cheesy vegetable delight.
Notes
- For a vegetarian-friendly version, substitute pork rind panko crumbs with regular panko crumbs or crushed crackers.
- If you prefer a lighter version, you can use half-and-half instead of heavy cream, but the sauce will be less rich and thick.
- Feel free to add other vegetables such as zucchini or mushrooms to customize the casserole.
- Use fresh cheese for best melting results, and grate your own cheese if possible for optimal texture.
- This casserole tastes great the next day and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
