Description
A cozy and comforting creamy winter vegetable casserole loaded with hearty seasonal vegetables baked in a rich, savory sauce, perfect for cold nights or holiday sides.
Ingredients
Scale
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 2 cups diced butternut squash
- 1 cup sliced carrots
- 1 small onion, diced
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded Gruyère or cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: fresh parsley for garnish
Instructions
- 1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- 2. Bring a large pot of salted water to a boil and blanch cauliflower, broccoli, squash, and carrots for 4–5 minutes until just tender. Drain well.
- 3. Heat olive oil in a skillet over medium heat and sauté onion until softened.
- 4. Add butter to the skillet, then whisk in flour and cook for 1 minute.
- 5. Gradually whisk in milk and cook until thickened.
- 6. Stir in Gruyère cheese, Parmesan cheese, thyme, garlic powder, salt, and pepper until smooth.
- 7. Combine vegetables with the sauce and mix well.
- 8. Transfer mixture to the prepared baking dish.
- 9. Bake uncovered for 30–35 minutes until bubbly and lightly golden on top.
- 10. Let rest for 5 minutes, garnish with parsley if desired, and serve warm.
Notes
- Swap vegetables based on what’s in season such as Brussels sprouts or parsnips.
- This casserole pairs well with roasted meats or can be served as a vegetarian main dish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 7g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 55mg
Keywords: winter vegetable casserole, creamy vegetable bake, vegetarian casserole