Creamy Vegetable Casserole
Easy creamy vegetable casserole with broccoli, carrots, corn, and cheese sauce. Ready in 60 minutes with golden breadcrumb topping. Perfect family dinner recipe.
Equipment
- 9x13-inch baking dish
- large pot
- medium saucepan
- whisk
- oven
- small bowl
- cutting board
- knife
- measuring cups
- measuring spoons
Ingredients
Vegetables
- 1 pound fresh or frozen broccoli florets
- 1 cup sliced carrots
- 1 cup frozen corn kernels
Cheese Sauce
- 0.25 cup unsalted butter, divided 1/2 stick
- 0.25 cup all-purpose flour
- 2 cups whole milk
- 1.5 cups shredded sharp cheddar cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp garlic powder
Topping
- 0.5 cup panko breadcrumbs
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add the broccoli florets and sliced carrots to the boiling water and cook for 3 to 5 minutes, or until they are tender-crisp. Drain well and set aside.
- While the vegetables cook, prepare the cheese sauce. In a medium saucepan over medium heat, melt 1/4 cup (1/2 stick) of the butter. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a smooth roux.
- Gradually pour in the 2 cups of whole milk, whisking continuously to prevent lumps. Bring the sauce to a gentle simmer, continuing to whisk until it thickens to a consistency that coats the back of a spoon, about 3 to 5 minutes.
- Remove the saucepan from the heat. Stir in the 1 1/2 cups of shredded sharp cheddar cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder until the cheese is fully melted and the sauce is smooth and creamy.
- In the prepared baking dish, combine the drained broccoli, carrots, and frozen corn kernels with the creamy cheese sauce, stirring gently until all vegetables are evenly coated.
- In a small bowl, melt the remaining 2 tablespoons of butter. Add the 1/2 cup of panko breadcrumbs and toss until coated. Sprinkle the buttered breadcrumbs evenly over the top of the vegetable mixture in the baking dish.
- Bake in the preheated oven for 25 to 30 minutes, or until the casserole is bubbly around the edges and the breadcrumb topping is golden brown and crispy.
- Let the casserole rest for 10 minutes before serving. This allows the sauce to set slightly, making it easier to serve and preventing it from being too runny.
Notes
Let the casserole rest for 10 minutes before serving. This allows the sauce to set slightly, making it easier to serve and preventing it from being too runny.