Name: Creamy Vegetable Casserole with Cheese Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 1 pound broccoli florets; 1 pound cauliflower florets; ½ pound 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 pork rind panko crumbs (or regular panko crumbs or finely crushed crackers)

Jump to Recipe· 4.6 from 7 reviews

If you’re craving something comforting and packed with flavor, you’re going to love this Creamy Vegetable Casserole with Cheese Recipe. It’s the kind of dish I often turn to when I want vegetables to feel indulgent yet wholesome. The creamy, cheesy sauce combined with tender broccoli, cauliflower, and sweet baby carrots creates such a cozy harmony—trust me, it’s fan-freaking-tastic. Plus, it’s straightforward enough for any weeknight but special enough to impress guests. Stick with me here and I’ll share all my secret tips to nail it perfectly every time!

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Why This Recipe Works

Balanced Flavors: The combination of creamy cheese sauce and subtly spiced vegetables makes every bite rich yet fresh.
Texture Contrast: Tender veggies meet a crunchy panko topping that adds the perfect bite every time.
Simple Prep: The recipe uses straightforward methods and everyday ingredients that make it easy to throw together fast.
Versatility: You can tweak the seasonings, swap veggies, or adjust creaminess to suit your pantry and preferences.

Creamy Vegetable Casserole with Cheese, cheesy vegetable bake, comforting veggie casserole, cheesy baked vegetable dish, easy vegetable casserole - The image shows a close-up of a creamy vegetable casserole in a white dish on a white marbled surface. The dish has three main visible layers: small bright orange baby carrots scattered on top, green broccoli florets mixed evenly through a thick white creamy sauce that covers the vegetables, and some hints of cauliflower underneath. The sauce looks smooth with a few herbs sprinkled on top, giving small green specks. The edges of the dish show slight browning from baking. A silver spoon is partially visible on the right side, scooping into the creamy vegetable mix. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Creamy Vegetable Casserole with Cheese Recipe is a thoughtful blend of simple, fresh produce and a luscious cheese sauce that binds it all together beautifully. Each ingredient has a purpose, whether it’s adding texture, flavor, or richness. Here’s what makes each one shine:

Broccoli florets: I love using fresh broccoli for its earthy flavor and vibrant green that pops against the creamy sauce.
Cauliflower florets: Cauliflower adds a gentle nuttiness and softens perfectly without overpowering the dish.
Baby carrots: These bring a natural sweetness and a bit of color, balancing the savory cheese sauce.
Butter: Provides a rich base for the sauce; it also helps soften the garlic without burning it.
Garlic: Just a little kick of garlicky warmth to elevate the flavor depth in your cheese sauce.
Cornstarch: This thickens the cream perfectly, giving the sauce that smooth clingy texture you want on your veggies.
Heavy cream: The star of the sauce for that indulgent, velvety mouthfeel – it carries the cheese flavor beautifully.
Dried Italian seasoning: A blend of herbs adds aromatic notes that brighten the creamy casserole.
Seasonings (salt, pepper, chili powder, nutmeg): These bring balance, a touch of heat, and a subtle warmth from the nutmeg to the sauce.
Shredded Italian blend cheese: I adore using a mix of mozzarella, Parmesan, and provolone for meltability and flavor complexity.
Pork rind panko crumbs: For a low-carb, crispy topping that beats traditional bread crumbs in flavor—and you can swap in regular panko or crackers if preferred.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I honestly love to play around with this recipe depending on who’s eating and what I have on hand. Sometimes I add more heat, throw in extra veggies, or swap cheeses to keep things interesting. You can absolutely make this casserole your own—feel free to experiment and find your favorite version!

Variation: For a spin, I’ve added chopped mushrooms and bell peppers—both soak up the cheese sauce wonderfully and add a new flavor dimension.
Low-Carb Swap: Using pork rind crumbs instead of panko keeps it keto-friendly without losing the satisfying crunch.
Seasonal Swap: In autumn, I swap cauliflower for roasted butternut squash for a slightly sweeter casserole that’s just heavenly.
Cheese Varieties: If you want a sharper flavor, adding some shredded sharp cheddar or smoked gouda works beautifully too.

Step-by-Step: How I Make Creamy Vegetable Casserole with Cheese Recipe

Step 1: Prepping the Veggies for Perfect Tenderness

First things first, get your oven preheated to 400˚F and lightly grease a 9×13-inch baking dish so the casserole doesn’t stick. Next, bring a big pot of water to a boil and toss in the broccoli, cauliflower, and baby carrots. Once the water boils again, turn down the heat and simmer for 8 to 10 minutes until the veggies are fork-tender but not mushy. This step is crucial — overcooked vegetables will turn mushy in the oven, so be vigilant. Drain really well to avoid excess moisture in your casserole.

Step 2: Crafting the Creamy Cheese Sauce

While the veggies are boiling, melt your butter in a large skillet over medium heat. Add the minced garlic and cook just for about 20 seconds, enough to awaken the garlic aroma but not burn it. Then whisk in the cornstarch and cook for another minute to get rid of any raw taste. Slowly pour in the heavy cream, whisking consistently, and keep the heat just high enough to bring the sauce to a gentle boil. It’ll thicken after 3 to 4 minutes, which means it’s ready for seasoning.

Step 3: Seasoning & Melting in the Cheese

Take the skillet off the heat and stir in the dried Italian seasoning, salt, pepper, a pinch of chili powder, and nutmeg. Then, fold in the shredded Italian blend cheese until it melts smoothly into that lush sauce. This is where the magic happens—the sauce becomes velvety and full of flavor. Taste it and adjust seasonings if needed because this sauce is what carries the whole casserole.

Step 4: Putting It All Together

Spread about half a cup of the cheese sauce on the bottom of your prepared casserole dish—this prevents sticking and adds flavor right from the start. Next, add your drained veggies and season them lightly with salt and pepper. Stir to coat everything evenly with the cheesy base. Pour the remaining cheese sauce over the veggies and give it a gentle mix to ensure everything is luxuriously covered. Finally, sprinkle the pork rind panko crumbs evenly on top to create that irresistible crunchy crust.

Step 5: Baking and Resting

Pop the casserole into your preheated oven and bake for about 20 to 23 minutes until it’s bubbly and the topping is golden brown. I usually peek around the 20-minute mark, so it doesn’t overbake. When it’s done, resist the urge to dig in right away—let it rest for at least 10 minutes so the sauce sets slightly and the casserole firms up, making serving a breeze.

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Pro Tips for Making Creamy Vegetable Casserole with Cheese Recipe

Don’t Overcook Your Veggies: Stop boiling once the vegetables are just fork-tender to prevent them from turning mushy during baking.
Whisk Constantly When Thickening Sauce: This keeps the sauce smooth and prevents lumps from forming.
Use Freshly Shredded Cheese: Pre-shredded cheese often has additives that can affect melting, so I always shred mine fresh for a creamier sauce.
Let it Rest Before Serving: Allow the casserole to cool for 10 minutes so it sets nicely and is easier to serve without falling apart.

How to Serve Creamy Vegetable Casserole with Cheese Recipe

Garnishes

When I serve this casserole, I often sprinkle on a little fresh parsley or chives for a pop of color and freshness. Sometimes a tiny drizzle of browned butter on top adds a nutty richness that complements the creamy casserole beautifully. If you like extra crunch, a handful of toasted almonds or walnuts scattered just before serving is a personal favorite twist.

Side Dishes

This creamy veggie casserole stands well on its own but pairs brilliantly with roasted chicken, baked fish, or even a simple grilled steak. For a lighter option, a crisp green salad with lemon vinaigrette and some crusty bread rounds out the meal perfectly.

Creative Ways to Present

For holiday dinners or potlucks, I like to serve this casserole in individual ramekins topped with a sprinkle of extra cheese and herbs. It makes the presentation more elegant and portioning easy. You can also layer the veggies and cheese sauce in a glass baking dish to show off the pretty layers — it never fails to wow guests!

Make Ahead and Storage

Storing Leftovers

I usually store leftover casserole in an airtight container in the fridge for up to 3 days. When stored properly, it retains most of its creamy texture and flavor. Just avoid letting it sit too long or the crunchy topping can soften.

Freezing

I’ve frozen this casserole successfully by baking it, then cooling completely before wrapping tightly in foil and plastic wrap. When ready to eat, thaw overnight in the fridge and reheat in the oven. The texture holds up well with just a slight loss of crispiness on top, which you can refresh under the broiler briefly if you like.

Reheating

To reheat leftovers, I cover the casserole loosely with foil and bake at 350˚F for 15-20 minutes until warmed through. This method keeps the sauce creamy without drying it out, and the topping stays pleasantly crunchy.

FAQs

Can I use frozen vegetables for this Creamy Vegetable Casserole with Cheese Recipe?

Yes, you can use frozen broccoli, cauliflower, and carrots if fresh aren’t available. Just thaw and drain them well before assembling the casserole to avoid excess water making the dish soggy. Keep in mind that cooking times may vary slightly.
What cheese works best for this casserole?

I recommend using a shredded Italian blend because it melts beautifully and has a balanced flavor between mozzarella, provolone, and Parmesan. But feel free to experiment with sharp cheddar, gouda, or even Gruyère depending on your tastes.
Is this casserole suitable for low-carb diets?

Absolutely! Using pork rind crumbs instead of panko keeps this low-carb. Just skip the cornstarch thickener to keep it keto-friendly, though note this might make reheating and storing a bit less smooth.
Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it for a few hours or overnight before baking. Just add a few extra minutes to baking time if you put it in the oven cold.

Final Thoughts

This Creamy Vegetable Casserole with Cheese Recipe has been a go-to comfort dish in my kitchen for years because it transforms everyday vegetables into a luscious, satisfying meal. It’s forgiving, adaptable, and always hits that cozy spot, whether for family weeknights or festive occasions. I really hope you enjoy making it as much as I do—give it a try soon, and watch it become a favorite in your rotation too!