Name: Creamy Vegetable Casserole with Cheese Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Cuisine: 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· 4.4 from 40 reviews

If you’re craving a cozy dish that’s soul-soothing and packed with veggies, you’re going to absolutely love this Creamy Vegetable Casserole with Cheese Recipe. It’s the kind of meal I turn to when I want something comforting but still colorful and fresh. Every time I make it, the house smells amazing, and the cheesy, velvety sauce brings everything together in the most delicious way — you’ll definitely want to keep this one in your regular rotation.

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Why This Recipe Works

Balanced Veggie Medley: Broccoli, cauliflower, and carrots offer a perfect blend of flavors and textures that shine in creamy sauce.
Rich, But Light Cheese Sauce: The combo of butter, garlic, and melted Italian blend cheese makes the sauce indulgent yet delicate.
Crunchy Topping Contrast: The panko crumb layer adds a golden crunch that contrasts beautifully with the creamy veggies underneath.
Versatile and Customizable: You can easily tweak the seasoning, cheese type, or veggies to fit your taste or dietary needs.

Creamy Vegetable Casserole with Cheese, vegetable casserole recipes, cheesy vegetable bake, healthy vegetable casserole, easy cheesy veggie dish - 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

All the ingredients in this Creamy Vegetable Casserole with Cheese Recipe come together to create a comforting yet fresh dish. I always recommend using fresh, crunchy veggies because they hold up perfectly after baking. Plus, the combination of butter, garlic, and cheese adds that irresistible creamy and savory element.

Broccoli florets: Fresh broccoli gives a lovely green pop and so much nutrition.
Cauliflower florets: Adds a mild, slightly nutty flavor and creamy texture when cooked just right.
Baby carrots: Sweetness and color that balance the heaviness of the cheese sauce.
Butter: The base for the sauce, giving richness and flavor depth.
Garlic: Adds aromatic warmth — don’t skip it, even if just a little!
Cornstarch: Thickens the sauce just enough to coat the veggies without getting gluey.
Heavy cream: Makes the sauce luscious and perfectly creamy.
Dried Italian seasoning: Infuses a herby complexity that brightens the dish.
Salt and pepper: Essential for pulling all the flavors together.
Chili powder: Adds a subtle kick — trust me, it’s worth it for that extra layer of flavor.
Ground nutmeg: Just a pinch enhances the creaminess and rounds out the sauce.
Shredded Italian blend cheese: Melts beautifully for a sauce that’s cheesy but not overpowering.
Pork rind panko crumbs: For a crunchy and uniquely flavorful topping, though regular panko or crushed crackers work great too.

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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

One of the reasons I love sharing this Creamy Vegetable Casserole with Cheese Recipe is because it’s so easy to customize. Over the years, I’ve made it spicy, herbaceous, even dairy-free, and every time it turns out delicious. Don’t be afraid to swap the veggies or cheeses to reflect what you have on hand or your cravings.

Variation: I sometimes add mushrooms or zucchini when they’re in season — it gives the dish a more earthy vibe that I personally adore.
Dairy-free twist: Using coconut cream and vegan cheese melts works surprisingly well, especially if you skip the nutmeg.
Low-carb option: Omit cornstarch for a thicker, creamier sauce but note the texture won’t be exactly the same when reheated.
Spice it up: Adjust the chili powder or add a pinch of smoked paprika for a smoky depth.

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

Step 1: Prep and parboil the vegetables

First things first: preheat your oven to 400˚F and grease your 9×13 baking dish. I like to parboil the broccoli, cauliflower, and carrots just until fork-tender — about 8 to 10 minutes. This keeps them from getting mushy in the casserole while still letting them absorb that creamy sauce. Make sure to drain them super well; you don’t want any extra water diluting your luscious sauce later.

Step 2: Make the creamy cheese sauce

In a skillet, melt the butter and sauté the minced garlic for about 20 seconds — just until fragrant, don’t burn it! Then whisk in the cornstarch and cook for a minute to remove that raw taste. Slowly add the heavy cream and whisk constantly to avoid lumps. Bring the mixture to a boil, and soon you’ll see it thicken up to the perfect creamy consistency — this usually takes 3 to 4 minutes.

Step 3: Season and melt in the cheese

Off the heat, sprinkle in your Italian seasoning, salt, black pepper, chili powder, and nutmeg. Then add your shredded Italian blend cheese and whisk until it melts smoothly into the sauce. This step is magical — the sauce goes from rich and creamy to even more irresistible with the melted cheese melding everything together.

Step 4: Assemble the casserole

Spread about half a cup of the cheese sauce on the bottom of your prepared baking dish. Add the drained veggies, season lightly with salt and pepper, and toss to coat them evenly in the sauce. Pour the remaining sauce over the veggies and mix everything gently but thoroughly. Finally, sprinkle your panko crumbs evenly on top to create that amazing crust after baking.

Step 5: Bake and let it rest

Pop the casserole into the oven and bake for 20 to 23 minutes until it’s bubbling and golden on top. Once you take it out, let it rest for about 10 minutes — I can’t stress this enough. Resting lets the sauce thicken up and the flavors meld, so your first serving is perfectly saucy and not runny.

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Pro Tips for Making Creamy Vegetable Casserole with Cheese Recipe

Perfect Veggie Texture: Don’t overcook your veggies during boiling — slightly firm is perfect to avoid mushy casserole.
Even Cheese Melting: Remove the skillet from heat before adding cheese to prevent it from clumping or separating.
Crunchy Topping Upgrade: Mixing pork rind crumbs with a little melted butter gives an unbeatable crunchy topping.
Rest Before Serving: Letting the casserole cool slightly helps the sauce thicken, making it easier to serve.

How to Serve Creamy Vegetable Casserole with Cheese Recipe

Garnishes

I usually top the casserole with a sprinkle of fresh parsley or chives — the green adds a pop of color and fresh, herbal brightness that cuts through the richness. Sometimes, a quick grating of parmesan right before serving amps up the cheesy vibe even more.

Side Dishes

This casserole shines as a hearty side, especially alongside roasted chicken, grilled steak, or even crispy air-fried tofu if you like plant-based meals. I also love pairing it with a simple green salad dressed with lemon vinaigrette to balance the creaminess.

Creative Ways to Present

For special occasions, I sometimes serve this casserole in individual ramekins with the same panko topping—it feels a bit fancy and makes portioning easy. Another idea is layering the veggies and sauce in a clear glass casserole dish so everyone can admire the beautiful colors before digging in.

Make Ahead and Storage

Storing Leftovers

I store leftover casserole in an airtight container in the fridge — it keeps well for up to 3 days. Just be sure to cover it tightly to prevent the topping from getting soggy.

Freezing

You can freeze this casserole, but I recommend freezing it before baking. Assemble the whole thing, then cover tightly with foil and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and bake as usual. The texture on reheating leftover baked casserole isn’t quite as good, especially if you used cornstarch.

Reheating

To reheat, I pop the casserole in a preheated 350˚F oven for about 15-20 minutes, covered with foil so it doesn’t dry out. Remove the foil the last 5 minutes to crisp up the topping again. Microwave works in a pinch, but you’ll sacrifice that crunchy topping.

FAQs

Can I use frozen vegetables for this casserole?

Absolutely! Just thaw and drain the frozen veggies thoroughly to remove excess moisture before using them, so the casserole doesn’t become watery.
What can I substitute for the pork rind panko crumbs?

If you prefer, regular panko breadcrumbs or finely crushed crackers work great and still deliver a nice crunchy topping.
Is this recipe keto-friendly?

Yes! Using pork rind crumbs instead of regular breadcrumbs makes it low-carb and keto-friendly. Just be mindful about the amount of carrots, as they contain more carbs than other veggies in this dish.
Can I make this vegan?

You can! Swap the butter for vegan margarine, use plant-based cream alternatives (like coconut cream), and substitute cheese for a vegan variety that melts well. Garlic and seasonings stay the same.
How do I ensure the sauce doesn’t separate?

Remove the sauce from heat before adding cheese and stir until fully melted. Avoid boiling it after cheese addition, which can make the sauce grainy or separated.

Final Thoughts

This Creamy Vegetable Casserole with Cheese Recipe is one of those meals that always feels like a warm hug on a plate. I love how it sneaks in healthy veggies wrapped in a dreamy cheese sauce, which pleases both the taste buds and the soul. Whether it’s a busy weeknight or a weekend dinner crowd-pleaser, give it a try—you’ll find yourself coming back to this recipe again and again, just like I do.