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Creamy Winter Vegetable Casserole

A rich, comforting casserole featuring roasted broccoli, cauliflower, and carrots baked in a velvety homemade cheese sauce and topped with a golden, bubbly cheese crust.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American, Winter
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 head cauliflower cut into florets
  • 2 heads broccoli cut into florets
  • 3 large carrots peeled and sliced
  • 1 tbsp olive oil optional
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
Cheese Sauce
  • 0.25 cup unsalted butter
  • 0.25 cup all-purpose flour
  • 2.5 cups whole milk warmed
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp Dijon mustard
  • 0.25 tsp nutmeg freshly grated
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.5 cups sharp cheddar cheese freshly grated
  • 1 cup mozzarella cheese freshly grated
  • 0.5 cup Parmesan cheese grated
Topping
  • 0.5 cup sharp cheddar cheese freshly grated
  • 0.5 cup mozzarella cheese freshly grated
  • 2 tbsp fresh parsley chopped

Equipment

  • 9x13 inch baking dish
  • Large Pot
  • Large saucepan
  • Whisk
  • Cheese Grater

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Blanch the carrots in boiling water for 2 minutes, then add broccoli and cauliflower and boil 3 more minutes. Drain and pat completely dry.
  3. Arrange the dried vegetables evenly in the prepared baking dish.
  4. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until slightly nutty.
  5. Gradually whisk in warm milk until smooth. Cook until thickened, about 5-7 minutes.
  6. Remove from heat. Whisk in garlic powder, onion powder, Dijon, nutmeg, salt, and pepper.
  7. Stir in the 1.5 cups cheddar, 1 cup mozzarella, and Parmesan until completely melted and smooth.
  8. Pour the cheese sauce over the vegetables. Top with the remaining cheddar and mozzarella cheese.
  9. Bake for 20-25 minutes until golden and bubbly. Let rest for 10 minutes, garnish with parsley, and serve.

Notes

Ensure you dry the vegetables thoroughly after blanching to prevent a watery sauce. Always grate your own cheese from a block for the smoothest melt.