This creamy mixed vegetable casserole is the ultimate comfort food, made from scratch with a velvety cheese sauce and crisp-tender vegetables crowned with a golden, buttery topping. It’s ready in just over an hour, can be easily prepped ahead, and is perfect for cozy family dinners or as a standout addition to your holiday table, like with these easy Thanksgiving vegetables.

I’ve always believed that the best meals are the ones that gather people, and this vegetable casserole recipe holds a special place in my kitchen repertoire. I first perfected this dish for a potluck years ago, and its comforting aroma and satisfying texture made it an instant classic among friends. It has since become my go-to for Sunday suppers, where it pairs beautifully with a simple creamy garlic pasta, or as a hearty side for a sheet pan lasagna. The combination of creamy sauce and fresh vegetables feels like a warm embrace on a crisp autumn evening.

Why This Creamy Casserole Wins Hearts

• Unbeatable Homemade Flavor: The from-scratch cheese sauce, rich with cream cheese and sharp cheddar, far surpasses any canned soup version.
• Perfectly Balanced Texture: You get tender-crisp vegetables nestled in a velvety sauce, all under a crispy, golden panko crust.
• Effortless Weeknight Solution: With straightforward steps and common ingredients, this easy vegetable casserole comes together without stress.
• Crowd-Pleasing Versatility: It’s a guaranteed hit with both adults and children, making it ideal for family meals and gatherings.

Gathering Ingredients for Your Creamy Delight

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Creamy Mixed Vegetable Casserole

Make this delicious creamy mixed vegetable casserole with fresh broccoli, carrots, corn, and green beans in a rich cheese sauce. Perfect comfort food for family dinners.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

10 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 380 kcal

Equipment

• measuring spoons
• measuring cups
• knife
• cutting board
• 9×13-inch baking dish
• large skillet or Dutch oven
• mixing bowl
• small bowl
• whisk
• spatula
• oven

Ingredients

  

Vegetables

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 2 cups broccoli florets fresh or frozen
• 1.5 cups sliced carrots about 1/4-inch thick
• 1 cup frozen green beans
• 1 cup frozen corn kernels

Sauce and Topping

• 4 tablespoons unsalted butter 1/2 stick
• 0.25 cup all-purpose flour
• 2 cups whole milk warmed
• 1 cup chicken broth or vegetable broth
• 4 ounces cream cheese softened
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon onion powder
• 0.25 teaspoon garlic powder
• 1.5 cups shredded sharp cheddar cheese divided
• 0.5 cup panko bread crumbs
• 2 tablespoons unsalted butter melted

Instructions

 

• Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish with cooking spray or butter, then set it aside.
• In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until it softens and becomes translucent, about 5 to 7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
• Stir in the broccoli florets and sliced carrots. Continue to cook for 5 to 7 minutes, stirring occasionally, until they are slightly tender-crisp. Add the frozen green beans and corn kernels, cooking for an additional 2 to 3 minutes, just until the vegetables are heated through. Remove the skillet from the heat and transfer the cooked vegetables to a large mixing bowl.
• In the same skillet (no need to clean it), melt 4 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 1 to 2 minutes, stirring constantly, until a light golden roux forms. Gradually whisk in 2 cups of warmed whole milk and 1 cup of chicken or vegetable broth, continuing to whisk until the sauce is smooth. Bring the mixture to a gentle simmer, then reduce heat to low. Add 4 ounces of softened cream cheese, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of onion powder, and 1/4 teaspoon of garlic powder. Whisk until the cream cheese is fully melted and incorporated, and the sauce is smooth and slightly thickened. Stir in 1 cup of the shredded sharp cheddar cheese until it is completely melted and combined.
• Pour the creamy cheese sauce over the cooked vegetables in the large mixing bowl. Gently fold everything together until the vegetables are evenly coated with the sauce. Transfer the entire mixture into the prepared 9×13-inch baking dish, spreading it into an even layer.
• In a small bowl, combine 1/2 cup of panko bread crumbs and 2 tablespoons of melted unsalted butter. Sprinkle this mixture evenly over the top of the casserole. Then, sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese over the bread crumb topping.
• Bake the casserole for 25 to 30 minutes, or until the sauce is bubbly around the edges and the bread crumb topping is golden brown and crispy. For best results, let the casserole rest for 5 to 10 minutes before serving to allow the sauce to set slightly.

Notes

For best results, let the casserole rest for 5 to 10 minutes before serving to allow the sauce to set slightly.

Keyword casserole, comfort food, vegetable

Delicious Ways to Customize Your Bake

• Add a Protein Boost: Stir in two cups of diced cooked chicken or turkey to make it a main dish, similar to a chicken pot pie filling.
• Create a Cheesy Extravaganza: Add a half cup of grated Parmesan to the sauce or use a blend of Monterey Jack and cheddar.
• Make It Gluten-Free: Simply substitute the all-purpose flour with a 1:1 gluten-free blend and ensure your panko is gluten-free.

My Pro Tips for Casserole Perfection

• Vegetable Texture: Cook the firmer vegetables like carrots and broccoli until just tender-crisp so they don’t become mushy during baking.
• Sauce Consistency: Whisk the milk and broth into the roux gradually and continuously to avoid lumps for a perfectly smooth sauce.
• Golden Topping: For an even crispier top, you can briefly broil the casserole for the last 1-2 minutes, watching carefully to prevent burning.
• Resting is Key: Let the baked casserole rest for 5-10 minutes before serving; this allows the sauce to set slightly for cleaner slices.

Storing and Reheating Your Leftovers

• Store: Cool completely, then transfer to an airtight container. It will keep in the refrigerator for up to 4 days.
• Freeze: For longer storage, freeze portions in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheat: Warm individual portions in the microwave, or reheat the entire casserole covered with foil in a 350°F oven for 15-20 minutes until hot.
• Make-Ahead Tip: You can assemble the entire casserole a day ahead, cover, and refrigerate. Add 5-10 minutes to the baking time if baking straight from the fridge.

Frequently Asked Questions

More Comforting Casseroles to Try

• Breakfast Casserole
• Cheesy Baked Eggs
• Spinach Manicotti
• Sweet Potato Casserole
• Stuffed Bell Peppers
• Creamy Mac and Cheese

Why This Creamy Casserole Becomes a Favorite

With its luxurious texture and wholesome, hearty ingredients, this creamy mixed vegetable casserole is the kind of dish that invites everyone back for seconds. It’s surprisingly simple to create from scratch and delivers the ultimate comfort food experience. I hope it finds a cherished spot in your recipe collection, bringing warmth and satisfaction to your table for many meals to come.