Creamy Winter Vegetable Casserole

I love this Creamy Winter Vegetable Casserole for cold nights. I make it when I want comfort food that still feels a bit light. If you enjoy rich, simple sauces, you might also like my one-pot creamy vegetable soup which uses similar flavors.

Dad James taught me to steam vegetables until they are tender but not mushy, and Mom Eva always asked for the cheesy top, while Sister Jennifer took the first bite every time.

What You’ll Need

• 1 head cauliflower, cut into florets
• 1 head broccoli, cut into florets
• 2 carrots, sliced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 2 cups shredded cheese (cheddar or a blend)
• Salt and pepper to taste
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon onion powder (optional)
• 1/2 cup breadcrumbs (for topping, optional)

My Trusted Kitchen Tools

I keep a steamer basket, a medium saucepan, and a baking dish ready for this recipe. For crisp crumbs, I like a small oven-proof skillet. For a similar oven-ready meal idea, see my best Southwest tortilla breakfast casserole which uses the same bake-and-serve trick.

Bringing It All Together

• Preheat the oven to 350°F (175°C).
• Steam the cauliflower, broccoli, and carrots until just tender, about 5 to 7 minutes.
• Melt the butter in a saucepan over medium heat.
• Stir in the flour and cook for 1 to 2 minutes until bubbly.
• Gradually whisk in the milk and cook until the sauce thickens.
• Remove the pan from heat and stir in the cheese and seasonings.
• Combine the steamed vegetables with the cheese sauce and mix well.
• Pour the mixture into a greased baking dish.
• If using, sprinkle breadcrumbs on top.
• Bake for 25 to 30 minutes, until bubbly and golden on top.
• Let it cool slightly before serving.

Making It Your Own (Swaps & Ideas)

You can swap half the milk for cream for a richer sauce. Try adding cooked ham or shredded chicken for protein. For more ideas on how to boost savory flavor in mixed dishes, read my tips on how to boost flavor in meat and vegetables.

How We Love to Serve It

I like this casserole with a simple green salad and crusty bread. It also pairs well with roasted chicken or a light soup for a fuller meal.

A Few Tips For Success

Keep the steamed veggies slightly firm so they hold up in the bake. Taste the sauce before mixing it with the vegetables so you can adjust salt and pepper. If you want a golden top, broil the last 2 minutes but watch closely.

Saving Some For Later

Cool completely, then refrigerate in an airtight dish for up to 3 days. To freeze, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating and bake until hot.

From My Kitchen to Yours

I hope this Creamy Winter Vegetable Casserole brings warmth to your table. I make it when I want simple comfort and smiles. Love, Sarah

Your Questions, Answered

How long will Creamy Winter Vegetable Casserole keep?

I keep leftovers in the fridge for up to 3 days in an airtight container. Reheat in the oven or microwave until hot.

Can I make Creamy Winter Vegetable Casserole ahead?

Yes. Assemble it, cover, and refrigerate for up to 24 hours before baking. Bring it to room temperature for 30 minutes before baking for even heat.

Can I use frozen vegetables in Creamy Winter Vegetable Casserole?

Yes. If you use frozen vegetables, thaw and drain them well so the sauce does not get watery. Adjust cooking time if needed.

Creamy Winter Vegetable Casserole

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• Author: sarah
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and light vegetable casserole perfect for cold nights, featuring steamed cauliflower, broccoli, and carrots in a rich creamy cheese sauce.

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Ingredients

Scale 1x2x3x

• 1 head cauliflower, cut into florets
• 1 head broccoli, cut into florets
• 2 carrots, sliced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 2 cups shredded cheese (cheddar or a blend)
• Salt and pepper to taste
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon onion powder (optional)
• 1/2 cup breadcrumbs (for topping, optional)

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Steam the cauliflower, broccoli, and carrots until just tender, about 5 to 7 minutes.
3. Melt the butter in a saucepan over medium heat.
4. Stir in the flour and cook for 1 to 2 minutes until bubbly.
5. Gradually whisk in the milk and cook until the sauce thickens.
6. Remove the pan from heat and stir in the cheese and seasonings.
7. Combine the steamed vegetables with the cheese sauce and mix well.
8. Pour the mixture into a greased baking dish.
9. If using, sprinkle breadcrumbs on top.
10. Bake for 25 to 30 minutes, until bubbly and golden on top.
11. Let it cool slightly before serving.

Notes

Keep the steamed veggies slightly firm so they hold up in the bake. Taste the sauce before mixing it with the vegetables to adjust seasoning.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: casserole, comfort food, winter, vegetarian, creamy, vegetables