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A bubbling golden-brown creamy vegetable casserole in a white baking dish, rich with broccoli, cauliflower, peas, and carrots. A fork is digging in.
Maryam

Ultimate Creamy Garden Vegetable Casserole

This comforting creamy vegetable casserole is packed with tender garden vegetables enrobed in a rich, velvety cheese sauce, topped with a golden, crunchy breadcrumb crust. It's a perfect hearty side or a light main course.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetables
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 cups broccoli florets fresh or frozen
  • 2 cups cauliflower florets fresh or frozen
  • 1 cup carrots peeled and sliced into rounds
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Creamy Sauce
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk whole or 2%
  • 1/2 cup vegetable broth
  • 1 tsp Dijon mustard
  • 1/4 tsp nutmeg ground
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup Gruyere cheese shredded (or more cheddar)
For the Topping
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp unsalted butter melted
  • 1/4 cup Parmesan cheese grated

Equipment

  • Large Pot
  • Large skillet
  • 9x13-inch baking dish
  • Whisk
  • Cutting board
  • Chef's Knife

Method
 

Prepare the Vegetables
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large pot of salted boiling water, blanch the broccoli florets, cauliflower florets, and carrot slices for 3-4 minutes until crisp-tender. Drain well and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Stir in the blanched vegetables, frozen peas, and frozen corn. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes, stirring occasionally, then remove from heat.
Make the Creamy Sauce
  1. In the same large skillet (or a separate saucepan), melt 4 tbsp butter over medium heat.
  2. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
  3. Gradually whisk in the milk and vegetable broth until smooth. Continue whisking and cooking until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.
  4. Remove from heat. Stir in Dijon mustard, ground nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper.
  5. Add the shredded cheddar cheese and Gruyere cheese, stirring until completely melted and smooth.
Assemble and Bake
  1. Pour the creamy cheese sauce over the cooked vegetables in the skillet. Stir gently until all vegetables are evenly coated.
  2. Transfer the vegetable and sauce mixture to the prepared 9x13 inch baking dish, spreading it out evenly.
  3. In a small bowl, combine the Panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
  4. Bake for 25-30 minutes, or until the casserole is bubbling around the edges and the topping is golden brown and crispy.
  5. Remove from oven and let stand for 5-10 minutes before serving.

Notes

Feel free to customize the vegetables based on what you have on hand – green beans, mushrooms, or bell peppers would also work well. Just adjust cooking times as needed.
For an extra layer of flavor, you can add a pinch of cayenne pepper to the cheese sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.