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Easy Creamy mixed vegetable casserole

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
Cook Time 45 minutes
10 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 380 kcal

Equipment

  • measuring spoons
  • measuring cups
  • knife
  • cutting board
  • 9x13-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 9x13-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 9x13-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