Creamy Winter Vegetable Casserole for Cozy Nights In

Enter the Creamy Winter Vegetable Casserole—a comforting dish that showcases seasonal veggies in a velvety cheese sauce.

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Prep Time 15

Cook Time 25

Cooling Time 10

Total Time 50

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 cups Cauliflower Florets Adds a mild flavor and creamy texture; substitute broccoli for more color.
2 cups Broccoli Florets Provides a nutrient-rich and crunchy component; can be replaced with Brussels sprouts.
1 cup Sliced Carrots Introduces sweetness and color to the dish; use parsnips for a different taste.

For the Cheese Sauce

4 tablespoons Butter Enhances flavor and helps create a roux; can use olive oil for a dairy-free option.
1/4 cup All-Purpose Flour Thickens the cheese sauce for creaminess; substitute with gluten-free flour for a GF version.
2 cups Whole Milk (warm) Essential for a smooth cheese sauce; almond or oat milk can be used for dairy-free alternatives.
1 cup Shredded Cheddar Cheese Adds sharpness and depth of flavor; swap for Gouda or Monterey Jack for a twist.
1/4 cup Grated Parmesan Cheese Provides a nutty richness; can omit for a vegan version by using nutritional yeast.
1 teaspoon Garlic Powder Infuses a savory aroma and flavor; fresh minced garlic is an alternative.
1 pinch Ground Nutmeg Complements the creaminess and adds warmth; a pinch of cinnamon is a nice alternative.
to taste Salt and Black Pepper Essential for seasoning; adjust to taste.

For the Topping

1 cup Breadcrumbs (optional) Offers a crunchy finish; crushed crackers or a nut mixture can also work well.
to taste Chopped Parsley Adds freshness and color; omit for a simpler finish.

Equipment

Oven
9x13-inch Baking Dish
Medium saucepan
large pot
Mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) while you grease a 9×13-inch baking dish with a little butter or oil.
Wash and chop the cauliflower, broccoli, and sliced carrots into bite-sized pieces. Steam the chopped vegetables for about 5-7 minutes until they are just tender.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 1-2 minutes until slightly golden. Gradually pour in 2 cups of warm milk, whisking constantly and cook for 3-5 minutes until thickened.
Add 1 teaspoon of garlic powder, a pinch of ground nutmeg, and salt and black pepper to the sauce. Stir in 1 cup of shredded cheddar cheese and 1/4 cup of grated Parmesan cheese until melted.
In a large mixing bowl, combine the steamed vegetables with the cheese sauce until evenly coated.
Transfer the mixture to the greased baking dish and sprinkle breadcrumbs on top if desired.
Bake for 20-25 minutes, watching for edges to bubble and top to brown. Broil for an additional 2-3 minutes if desired.
Let the casserole cool for 5-10 minutes before garnishing with chopped parsley and serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 70mgCalcium: 300mgIron: 2mg

Notes

Use warm milk for a smoother cheese sauce and pre-steam veggies to retain their texture. Store cooled casserole in the fridge for up to 4 days or freeze for 2 months.

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