Description
A creamy and comforting vegetable casserole featuring broccoli, cauliflower, and baby carrots smothered in a rich Italian cheese sauce, topped with crunchy panko crumbs and baked to perfection. Perfect as a hearty side dish or a vegetarian main course.
Ingredients
Scale
Vegetables
- 1 pound broccoli florets
- 1 pound cauliflower florets
- ½ pound baby carrots
Sauce
- 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
Topping
- 1 cup pork rind panko crumbs (or regular panko crumbs or finely crushed crackers)
Instructions
- Prep: Preheat the oven to 400˚F. Lightly grease a 9×13 baking dish with cooking spray and set aside.
- Boil the vegetables: Bring a large pot of water to a boil. Add the broccoli, cauliflower, and carrots. Once it returns to a boil, lower the heat and simmer for 10 minutes until the veggies are fork-tender. Drain them well.
- Make the cheese sauce: In the meantime, 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 remove the raw taste. Stir in the heavy cream and bring the mixture to a boil, whisking frequently until it thickens, about 4 minutes.
- Season the sauce: Remove the skillet from heat and stir in the dried Italian seasoning, salt, freshly ground black pepper, chili powder, ground nutmeg, and shredded Italian blend cheese. Whisk until the cheese melts fully and the sauce is smooth.
- Assemble the casserole: Spread ½ cup of the cheese sauce on the bottom of the prepared casserole dish. Add the drained vegetables, season again with salt and pepper, and stir gently to coat them evenly with the sauce. Pour the remaining cheese sauce over the vegetables and mix well. Evenly sprinkle the top with the panko crumbs.
- Bake: Place the casserole in the preheated oven and bake for 23 minutes until the casserole is hot, bubbly, and the topping is golden brown.
- Rest and serve: Let the casserole rest for 10 minutes after removing it from the oven to set. Taste and adjust salt and pepper if needed before serving. Enjoy warm.
Notes
- Choose fresh and crisp vegetables to enhance the flavors and texture of the casserole.
- Do not overcook the vegetables during boiling; cook them until just fork-tender to avoid mushiness in the final dish.
- Experiment with different shredded cheeses such as mozzarella or cheddar for varied taste profiles.
- For a low-carb version, omit cornstarch, but note the sauce will not store or reheat as well.
- To make a low-calorie version, substitute heavy cream with fat-free half & half and use fat-free shredded mozzarella cheese instead of the Italian blend.
- Allowing the casserole to rest after baking helps it set, making serving easier.
- Adjust seasoning like salt, pepper, and herbs to your personal preference for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 75 mg
