creamy baked vegetable casserole

A creamy baked vegetable casserole featuring a medley of par-boiled vegetables in a garlic-parmesan cream sauce, topped with a crunchy panko crust. This intermediate-level dish requires basic roux making and takes 55 minutes to prepare and cook, serving 6 to 8 people.

Ingredients

• 3 cups Fresh Broccoli Florets, cut into bite-sized pieces
• 3 cups Fresh Cauliflower Florets, cut into bite-sized pieces
• 2 cups Carrots, sliced into 1/4-inch rounds
• 1 cup Sweet Corn Kernels (fresh or thawed frozen)
• 1 cup Yellow Onion, finely diced
• 4 tbsp Unsalted Butter
• 3 cloves Garlic, minced
• 1/4 cup All-Purpose Flour
• 1.5 cups Whole Milk, warmed slightly
• 1 cup Low-Sodium Vegetable Broth (or Chicken Broth)
• 4 oz (115g) Cream Cheese, softened to room temperature
• 1 cup Sharp Cheddar Cheese, shredded
• 1/2 cup Parmesan Cheese, freshly grated
• 1/2 tsp Garlic Powder
• 1/2 tsp Italian Seasoning
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/8 tsp Ground Nutmeg (optional; enhances creaminess)
• 1 cup Panko Breadcrumbs
• 2 tbsp Unsalted Butter, melted
• 1/4 cup Parmesan Cheese, grated
• 1 tbsp Fresh Parsley, finely chopped

Instructions

1. Preheat oven to 375°F (190°C). Lightly butter or spray a 9×13-inch baking dish and set aside.
2. Bring a large pot of salted water to a rolling boil over high heat. Add sliced carrots, broccoli florets, and cauliflower florets. Blanch for 3 to 4 minutes until vibrant in color and slightly softened. Drain immediately in a colander and rinse with cold water to stop cooking. Drain thoroughly.
3. In a large saucepan or Dutch oven, melt 4 tablespoons of butter over medium heat. Add diced yellow onion and cook for 3 to 4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant. Sprinkle 1/4 cup of all-purpose flour over the onions and whisk continuously for 1 to 2 minutes to cook out the raw flour taste.
4. Slowly pour in the milk and vegetable broth while whisking constantly to prevent lumps. Reduce heat to medium-low and simmer gently for 4 to 5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
5. Remove the saucepan from heat. Whisk in the softened cream cheese, shredded cheddar, 1/2 cup parmesan cheese, garlic powder, Italian seasoning, salt, black pepper, and optional nutmeg until smooth and completely melted.
6. Fold the blanched vegetables (broccoli, cauliflower, carrots) and corn kernels directly into the warm cheese sauce until everything is evenly coated. Transfer the mixture into the prepared 9×13-inch baking dish, smoothing the top into an even layer.
7. In a small bowl, toss together the panko breadcrumbs, 2 tablespoons of melted butter, 1/4 cup grated parmesan cheese, and chopped fresh parsley. Scatter the buttery topping evenly over the top of the casserole.
8. Bake uncovered at 375°F (190°C) for 25 to 30 minutes, or until the cream sauce is bubbling around the edges and the panko topping is deeply golden brown. Let the casserole rest for 5 to 10 minutes before serving so the sauce can set properly.

Notes

Do not overcook the vegetables during blanching as they will continue to cook in the oven; keep them firm to prevent a mushy casserole. Dry vegetables thoroughly before adding to the sauce to avoid dilution. Grate your own cheese for a smoother melt, as pre-packaged shredded cheeses contain anti-caking agents. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 1-2 minutes or in a 350°F (175°C) oven for 15 minutes. Can be assembled up to 24 hours in advance; add 5-10 extra minutes to bake time if refrigerated.