This creamy veggie casserole is my go-to when I want something warm, comforting, and full of flavor without a lot of fuss. It’s cozy, creamy, and topped with a buttery, crispy layer that’s just the best part. You can make it ahead, it feeds a crowd, and it’s one of those recipes people always ask for after dinner.
Why I Love This Recipe
This is one of those dishes that brings back memories of Sunday dinners at home, where something warm and creamy came out of the oven and everyone rushed to the table. I love it because:
- It uses easy ingredients you probably already have
- It’s a full meal in one dish
- The crispy topping gives it that extra special finish
- You can prep it earlier in the day and bake it when you’re ready
- It’s the kind of comfort food that makes you feel hugged
What You’ll Need
- 2 cups broccoli florets, chopped
- 1 cup carrots, diced
- 1 cup frozen corn
- 1 cup frozen peas
- 1 small yellow onion, finely diced
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted (for topping)
- Cooking spray or butter (for greasing dish)
Servings & Time
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Macros (Per Serving)
- Calories: 310
- Protein: 10g
- Fat: 17g
- Carbs: 28g
- Fiber: 5g
- Sugar: 8g
Pro Tips
- Steam your veggies just until tender, not mushy
- Use whole milk for best creamy texture
- Shred your own cheese — pre-shredded doesn’t melt as well
- Melt the butter before mixing with panko for even crisping
- Let it sit for 5-10 minutes before serving to thicken up
Tools You’ll Need
- Large skillet
- Medium saucepan
- 9×13 baking dish
- Mixing bowls
- Whisk
- Wooden spoon
- Measuring cups and spoons
Substitutions and Variations
- Swap cheddar for mozzarella or Monterey Jack
- Add cooked shredded chicken for protein
- Use gluten-free flour and breadcrumbs if needed
- Add mushrooms or spinach for extra veggies
- Spice it up with red pepper flakes
Make Ahead Tips
You can make the whole casserole ahead and store it unbaked in the fridge up to 24 hours. Just cover it with foil and bake when ready (add 5-10 minutes extra baking time).
How to Make Creamy Vegetable Casserole with Crispy Topping
Step 1: Preheat the oven and prep the dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: Steam the vegetables
Steam 2 cups chopped broccoli, 1 cup diced carrots, 1 cup frozen corn, and 1 cup frozen peas for 3-4 minutes, just until slightly tender.
Step 3: Sauté the onion
Melt 1 tablespoon butter in a large skillet over medium heat. Add 1 small diced yellow onion and cook until soft, about 5 minutes.
Step 4: Make the creamy sauce
In a medium saucepan, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1 minute. Slowly add 2 cups whole milk, whisking constantly until smooth. Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon dried thyme. Cook until slightly thick, about 3-5 minutes. Add 1 cup shredded cheddar and stir until melted.
Step 5: Combine veggies and sauce
In a large bowl, combine steamed vegetables, sautéed onion, and the cheese sauce. Stir gently until everything is coated and creamy.
Step 6: Transfer to baking dish
Pour the creamy vegetable mixture into the greased baking dish. Spread it out evenly.
Step 7: Make the crispy topping
In a small bowl, mix 1 cup panko breadcrumbs with 2 tablespoons melted butter until evenly coated.
Step 8: Add topping and bake
Sprinkle the breadcrumb mixture evenly over the casserole. Bake at 375°F for 25–30 minutes until bubbly and golden.
Step 9: Serve and enjoy!
Let the casserole cool for 5 minutes. Scoop and serve warm!
Leftovers & Storage
Let leftovers cool completely. Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven. For best crispiness, reheat uncovered in the oven.
Why This Recipe Works (Quick Science)
Making a quick roux with butter and flour thickens the milk into a rich creamy sauce. The cheese melts into the sauce for flavor and creaminess. The breadcrumb topping crisps up in the oven because of the melted butter, creating that perfect contrast with the soft veggies underneath.
Common Mistakes
- Not cooking the flour enough: The roux needs to cook at least 1 minute to avoid a floury taste.
- Skipping the seasoning: Vegetables need salt to bring out their flavor.
- Overcooking veggies before baking: They finish cooking in the oven, so just par-cook them.
What to Serve With
- A simple green salad with vinaigrette
- Warm dinner rolls or garlic bread
- Grilled or baked chicken
- Roasted sweet potatoes
FAQ
Can I freeze it?
Yes! Freeze after assembling but before baking. Let it thaw before baking.
Can I use fresh peas and corn?
Sure, just blanch them briefly before using.
Can I make it dairy-free?
Yes! Use plant-based milk and cheese, and olive oil instead of butter.
Can I add protein?
Totally—shredded chicken or chickpeas work great.
Hope You’ll Try It!
This casserole is one of those recipes that’s simple, reliable, and just plain satisfying. If you try it, let me know how it went in the comments! I’d love to hear if you made any swaps or how you served it.