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Creamy Winter Vegetable Casserole

Creamy Winter Vegetable Casserole for Cozy Nights In

This Creamy Winter Vegetable Casserole offers warmth and flavor, perfect for cozy winter nights.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 head Cauliflower Adds bulk and creaminess; fresh is best.
  • 1 head Broccoli Provides color and crunch; can substitute with green beans.
  • 2 cups Carrots Brings sweetness and texture; use frozen if fresh isn't available.
  • 1 cup Parsnips Adds a slightly sweet depth; can be replaced with more carrots.
  • 2 cups Potatoes Acts as a hearty base; any variety works, or swap with sweet potatoes for a different flavor.
  • 1 medium Onion Aromatic base for enhanced flavor; substitute with shallots if desired.
  • 2 cloves Garlic Elevates the overall taste; fresh or pre-minced is fine.
For the Sauce
  • 3 tablespoons Butter For sautéing and adding richness; substitute with olive oil for a dairy-free version.
  • 3 tablespoons Flour Thickens the cheese sauce; use gluten-free flour for a gluten-free option.
  • 2 cups Milk Provides creaminess and a base for the sauce; substitute with plant-based milk for dairy-free.
  • 2 cups Cheddar Cheese Offers a sharp flavor; mix with mozzarella for creaminess or Gruyère for elegance.
  • ¼ cup Parmesan Cheese Adds a salty, nutty flavor; can omit if unavailable.
  • 1 teaspoon Ground Nutmeg Provides warmth and depth; can substitute with cumin for a different profile.
  • Salt and Black Pepper Enhance flavor; use to taste.
For the Topping
  • Fresh Thyme or Rosemary (optional) Adds aromatic herbal notes; can be omitted or replaced with dried herbs.
  • Breadcrumbs (optional) For a crispy topping; use gluten-free breadcrumbs if necessary.

Equipment

  • Large Pot
  • medium saucepan
  • Mixing Bowl
  • baking dish

Method
 

Step-by-Step Instructions
  1. Prepare the vegetables by peeling and chopping the cauliflower, broccoli, carrots, parsnips, and potatoes into uniform bite-sized pieces. Steam or parboil the carrots, parsnips, and potatoes for about 5–7 minutes until just tender.
  2. In a medium saucepan, melt 3 tablespoons of butter, then sauté the chopped onion and minced garlic for 3–4 minutes until softened. Stir in 3 tablespoons of flour to create a roux, then whisk in 2 cups of milk. Allow to thicken for 5–7 minutes, then stir in 2 cups of cheddar cheese, ¼ cup of parmesan, salt, pepper, and a pinch of nutmeg.
  3. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the steamed vegetables with the prepared cheese sauce, tossing gently. Transfer the mixture to a greased baking dish, ensuring it is evenly spread out.
  4. Sprinkle breadcrumbs and any remaining cheese over the top. Bake uncovered for 30–35 minutes until golden and bubbly.
  5. Let the casserole rest for about 5–10 minutes before serving to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 5000IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Notes

Ensure vegetables are cut into uniform sizes for even cooking. Parboil root vegetables for best results. Adjust seasoning to your preference. Can be assembled a day in advance for convenience.

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