Description
This creamy vegetable casserole features tender broccoli, cauliflower, and baby carrots baked in a rich, cheesy sauce made with garlic, Italian seasoning, and a hint of spice. Topped with crunchy pork rind panko crumbs, it’s a comforting, flavorful side dish perfect for any occasion.
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
- Preheat and prepare the dish: Preheat the oven to 400˚F. Lightly grease a 9×13-inch 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 baby carrots. Once the water returns to a boil, lower the heat and simmer for 10 minutes until the vegetables are fork-tender. Drain well.
- Make the cheese sauce: While the vegetables cook, 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 flavor. Stir in the heavy cream and bring to a boil, whisking frequently until the sauce thickens, about 4 minutes.
- Season the sauce: Remove the skillet from the heat. Stir in the dried Italian seasoning, salt, black pepper, chili powder, nutmeg, and shredded Italian blend cheese. Whisk until the cheese melts and the sauce is smooth and creamy.
- Assemble the casserole: Spread ½ cup of the cheese sauce evenly on the bottom of the prepared casserole dish. Add the drained vegetables, season with salt and pepper, and stir gently to coat them well in the sauce. Pour the remaining cheese sauce over the vegetables and mix thoroughly. Sprinkle the top evenly with the pork rind panko crumbs.
- Bake: Place the casserole in the preheated oven and bake for 23 minutes until hot, bubbly, and golden on top.
- 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 overall flavor and texture.
- Do not overcook the vegetables in boiling water; cook until just fork-tender to avoid mushiness after baking.
- Feel free to experiment with different shredded cheeses to create your preferred flavor profile.
- For a low-carb option, omit the cornstarch in the sauce, but note the sauce will not store or reheat as well.
- For a low-calorie alternative, substitute heavy cream with fat-free half & half and use fat-free shredded mozzarella instead of the Italian blend cheese.
- Allowing the casserole to rest after baking helps it set, making it easier to serve.
- Adjust seasonings like salt, pepper, and herbs to suit your taste preferences.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 65 mg
