Why You’ll Love Creamy Vegetable Casserole Recipe

The cheese sauce elevates everyday vegetables into something truly delicious.
It’s easy to make with accessible ingredients and minimal fuss.
Versatile: serve it as a main for vegetarians, or as a side alongside meat or fish.
Customisable: you can swap or add vegetables, change up the cheese, adjust herbs and spice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb broccoli florets
1 lb cauliflower florets
½ lb baby carrots
3 tablespoons butter
3 cloves garlic, minced
2 tablespoons cornstarch
2 cups heavy cream
1½ teaspoons dried Italian seasoning
Salt and freshly ground black pepper, to taste
¼ to ½ teaspoon chili powder (or to taste)
⅛ teaspoon ground nutmeg
¾ cup shredded Italian blend cheese
1 cup panko crumbs (or regular crumbs/crushed crackers)

Directions

Preheat the oven to 400 °F (about 200 °C) and lightly grease a 9×13‑inch baking dish.
Bring a large pot of water to a boil. Add the broccoli, cauliflower and carrots, and once it returns to a boil, reduce heat and simmer for 8‑10 minutes until the vegetables are fork‑tender. Drain well.
Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 20 seconds until fragrant. Whisk in the cornstarch and cook for 1 minute to get rid of the raw taste.
Pour in the heavy cream and bring to a boil, whisking frequently until the sauce thickens (about 3‑4 minutes).
Remove from heat and stir in the Italian seasoning, salt, pepper, chili powder, nutmeg and shredded cheese. Whisk until the cheese is fully melted and the sauce is smooth.
Spread about ½ cup of the cheese sauce in the bottom of the prepared baking dish. Add the drained vegetables, season with salt and pepper, and stir to coat with the sauce. Pour the remaining cheese sauce over the veggies and stir gently to combine.
Sprinkle the panko crumbs evenly over the top of the casserole.
Bake in the preheated oven for 20‑23 minutes until the top is golden and the dish is hot and bubbly.
Remove from oven and allow to rest for about 10 minutes—this helps the casserole set and makes it easier to serve.
Taste and adjust salt and pepper if needed, then serve and enjoy.

Servings and timing

Servings: 8
Prep time: 10 minutes
Cook time: 35 minutes
Resting time: 10 minutes
Total time: approx. 55 minutes

Variations

Swap in other vegetables: green beans, bell peppers, diced sweet potatoes, Brussels sprouts.
Use different cheeses: Swiss, Gruyère, cheddar or a mix for a different flavour.
For a low‑carb version: omit the cornstarch (though storage/reheating may be affected).
For a lighter version: use half‑and‑half or milk instead of heavy cream, and use a lighter shredded cheese.
Add cooked chicken, turkey or ham to make it a heartier main dish.
Mix in herbs or spices you love (mustard powder, smoked paprika, fresh thyme) for extra flavour.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
You may freeze the casserole for up to 2 months—be sure to let it cool before freezing and use freezer‑safe containers.
To reheat: place the desired portion in an oven‑safe dish and bake at 350 °F (about 175 °C) until heated through.
Note: if you used milk instead of heavy cream, the texture may be slightly thinner upon reheating.

FAQs

What can I use instead of heavy cream?

You can substitute half‑and‑half or whole milk, but the sauce won’t be as thick or rich. If using milk, consider adding a bit more cornstarch or reduce the liquid a little to compensate.

Can I use frozen vegetables instead of fresh?

Yes—you can use frozen broccoli, cauliflower or carrots. Defrost and drain them thoroughly so they don’t add excess water to the casserole. You may skip the boiling step or shorten it accordingly.

Can I make this ahead of time?

Yes. Pre‑cook the vegetables and prepare the sauce ahead of time (up to 2 days ahead), keep them separately in the fridge. When ready to serve, assemble and bake.

Can I use different vegetables?

Absolutely—this dish is very flexible. Just ensure that any harder vegetables (like sweet potato, root veggies) are cut smaller so they cook through evenly in the baking time.

What cheese works best?

The recipe uses an Italian blend (mozzarella, provolone, Asiago, Parmesan). But you can use cheddar, Swiss, Gruyère – use whatever shredded cheese you like; flavour will vary accordingly.

My sauce turned lumpy—what happened?

Make sure the cornstarch is fully whisked into the melted butter before adding the cream, and keep whisking once the cream is added as it comes to a boil. Also ensure your cheese is shredded finely and added off the heat to avoid overheating which can cause separation.

How do I prevent the topping from getting soggy?

Use crispy panko crumbs (or crushed crackers) and sprinkle them on top just before baking so they stay crisp. Also ensure your vegetables are well drained—excess moisture can make the topping soggy.

Can I make it vegan?

Yes—with adjustments. Use plant‑based cream (e.g., oat or soy cream), vegan cheese that melts well, and substitute butter with a plant‑based spread. Skip or use vegan panko for the topping.

How do I adjust seasoning for more flavour?

Feel free to increase or adjust the herbs and spices—add smoked paprika, ground mustard, fresh herbs like thyme or rosemary, or a dash more chili powder for heat. Always taste after baking and adjust salt and pepper right before serving.

What do I serve it with?

This casserole pairs well with roasted chicken, grilled fish, pork chops or a fresh salad. It also stands well on its own as a vegetarian main when served with crusty bread or a grain like quinoa or rice.

Conclusion

If you’re looking for a simple, satisfying dish that turns ordinary vegetables into something special, this creamy vegetable casserole delivers. With its rich cheese sauce, tender veggies and crunchy topping, it’s versatile enough for weeknight dinners, yet comforting enough for holiday gatherings. Whether you stick to the original version or customise it with your favourite ingredients, it’s sure to become a repeat on your menu.

Why You’ll Love Creamy Vegetable Casserole Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

What can I use instead of heavy cream?

Can I use frozen vegetables instead of fresh?

Can I make this ahead of time?

Can I use different vegetables?

What cheese works best?

My sauce turned lumpy—what happened?

How do I prevent the topping from getting soggy?

Can I make it vegan?

How do I adjust seasoning for more flavour?

What do I serve it with?

Conclusion

Creamy Vegetable Casserole

Ingredients

Instructions

Notes

Nutrition