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Easy Creamy Cheesy Vegetable Casserole

A close-up of a creamy vegetable casserole slice featuring broccoli and carrots with a golden, crispy topping.
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This easy vegetable casserole delivers the ultimate comfort food experience with tender vegetables in a rich, creamy cheese sauce, topped with a crisp layer. It is a simple, family-friendly dish perfect for weeknight dinners or potlucks.

Ingredients

Scale
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 cup cauliflower florets or frozen peas
  • 1/2 cup chopped onion
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 cups shredded cheddar cheese, divided
  • 1 cup cooked rice or pasta (optional, for heartiness)
  • 1 cup breadcrumbs (Panko preferred for crispiness)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Steam or lightly boil the broccoli, carrots, and cauliflower until they are tender-crisp. Drain well and set aside.
  3. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft, about 3 minutes.
  4. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  5. Gradually whisk in the milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon. This should take about 5-7 minutes.
  6. Remove the saucepan from the heat. Stir in the salt, pepper, and garlic powder.
  7. Stir in 1 1/2 cups of the shredded cheddar cheese until fully melted and smooth. If using, mix in the cooked rice or pasta now.
  8. Gently fold the cooked vegetables into the cheese sauce until they are evenly coated.
  9. Pour the vegetable mixture into the prepared baking dish.
  10. In a small bowl, mix the breadcrumbs with the remaining 1/2 cup of shredded cheese. Sprinkle this mixture evenly over the top of the casserole.
  11. Bake for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.
  12. Let the vegetable casserole rest for 5 minutes before you serve it.

Notes

  • For a richer flavor, use frozen mixed vegetables that include corn and green beans along with the core vegetables.
  • If you want a make-ahead veggie bake, assemble the casserole completely, cover it, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • To make this a heartier vegetarian meal, add 1 can (15 oz) of drained and rinsed cannellini beans to the vegetable mixture.

Nutrition

Find it online: https://cookingbyfelix.com/easy-creamy-cheesy-vegetable-casserole/