Comforting Creamy Veggie Casserole – This Comforting Creamy Veggie Casserole is pure cozy in a dish. Loaded with veggies like broccoli, cauliflower, and a classic veggie mix, all smothered in a creamy, cheesy sauce and topped with crispy fried onions. It’s everything you want in a casserole—warm, filling, and so easy to make. Whether you’re feeding the family or craving some serious comfort food, this one has you covered.
The first time I made this casserole, I wasn’t sure how the family would feel about a veggie-focused dish. But honestly? They loved it! My husband kept going back for more, and my kids, who usually shy away from anything green, were totally on board. There’s just something about that creamy sauce with melted cheddar and those crunchy onions on top. It feels like a splurge, but it’s packed with veggies! Now it’s become one of our weeknight staples when I want something hearty but don’t want to spend hours in the kitchen.
What makes this Comforting Creamy Veggie Casserole truly special?
This casserole checks all the boxes. It’s cheesy, creamy, and packed with comforting tastes, but it’s also super straightforward to throw together. No need to chop a ton of fresh veggies; just grab those frozen ones, and you’re set. The sauce is decadent and smooth, with a little whiff of spice from smoked paprika, and that crispy onion topping delivers the perfect crunch. Plus, this dish is a wonderful way to sneak in extra veggies without anyone noticing—they’re enveloped in all that cheesy goodness!
What You Need To Make This Comforting Creamy Veggie Casserole Recipe?
Butter: This is the base of our sauce, giving it that rich, velvety texture. Plus, who doesn’t love a buttery, creamy sauce?
All-Purpose Flour: Combined with the butter, this makes a simple roux to thicken up our sauce. It’s the secret to that creamy, cozy texture that holds everything together.
Heavy Cream: The heavy hitter of creaminess! This makes the sauce so smooth and luxurious. If you’re looking to lighten it up a bit, you can swap in half-and-half, but the richness from heavy cream is hard to beat.
Seasonings (Salt, Black Pepper, White Pepper, Smoked Paprika, Onion Powder, Garlic Powder, Celery Salt): These seasonings bring out the flavor of the sauce. The smoked paprika adds a subtle smokiness that goes so well with the cheddar. Onion and garlic powder give warmth, and that tiny bit of celery salt adds a unique depth.
Frozen Cauliflower and Broccoli: These two are a perfect match for the creamy sauce. They cook up just right in the oven, getting tender without turning mushy. And hey, no chopping required—just open the bag and pour!
Frozen Mixed Vegetables: This adds variety to each bite, with bits of carrots, peas, and corn. It’s the color and sweetness that make the casserole extra inviting.
Sour Cream: Adds a little tang and extra creaminess to the sauce. It balances out the richness and gives the casserole that comforting flavor you can’t quite put your finger on—but love!
Cheddar Cheese: Melts right into the sauce and on top, giving every bite that gooey, cheesy goodness. Sharp cheddar works beautifully here for extra flavor, but any cheddar you love will do the trick.
French Fried Onions: The crispy topping that seals the deal. These give a crunchy, savory finish that contrasts with the creamy veggies underneath. It’s the part everyone goes for first!
Steps To Make Comforting Creamy Veggie Casserole:
Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. This will keep the casserole from sticking.
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Make the Creamy Sauce: In a medium saucepan or skillet over medium-low heat, melt the butter. Once it’s melted, whisk in the flour and let it cook for a minute or two until it turns a light golden color. Slowly pour in the heavy cream, whisking as you go to avoid lumps. Let it cook for about 2 minutes, stirring frequently, until the sauce starts to thicken.
Add Seasonings and Cheese: Stir in the salt, black pepper, white pepper, smoked paprika, onion powder, garlic powder, and celery salt. Take the pan off the heat, then add the sour cream and 1 1/2 cups of the shredded cheddar. Give it a good whisk until everything is smooth and combined.
Combine with Vegetables: Place your frozen cauliflower, broccoli, and mixed vegetables directly into your prepared baking dish. Pour the creamy sauce over the veggies, then stir everything together gently to make sure all the veggies are coated in that delicious sauce.
Add Toppings and Bake: Sprinkle the French fried onions and the remaining 1/2 cup of cheddar cheese on top. Pop the dish into the oven and bake for about 50 minutes, until the top is golden and bubbly.
Serve It Up: Let the casserole cool for a few minutes, then sprinkle with fresh parsley if you’re feeling fancy. Scoop and enjoy the cozy, creamy goodness!
Tip:
For the best flavor and texture, let your casserole sit for about 10 minutes after baking. This allows the sauce to settle and thicken slightly, making each serving perfectly creamy rather than too runny. Also, don’t skip the French fried onions on top—they add a savory crunch that really completes the dish! If you want extra richness, use sharp cheddar for a bolder flavor, and if you have the time, let the veggies thaw a bit before baking. Thawed veggies will cook more evenly and prevent excess moisture in the casserole.
Frequently Asked Questions:
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh veggies work just as well in this recipe. Just chop them into bite-sized pieces, and consider steaming or lightly cooking them before adding to the casserole. This way, they’ll be tender and perfectly cooked after baking.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance. Just cover it tightly and store it in the fridge. When you’re ready to bake, pop it in the oven as directed. You might need to add an extra 5-10 minutes to the baking time since it’ll be cold from the fridge.
How should I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, just pop a portion in the microwave or warm it in the oven until it’s hot and bubbly again.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Comforting Creamy Veggie Casserole
Ingredients
- 6 tbsp butter
- 1/2 c all-purpose flour
- 2 1/2 c heavy cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- pinch of white pepper
- 1/4 tsp smoked paprika
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp celery salt
- 2 c frozen cauliflower
- 2 c frozen broccoli
- 4 c frozen mixed vegetables carrots, corn, peas, etc.
- 1 c sour cream
- 2 c shredded cheddar cheese divided
- 2 c French fried onions
- fresh parsley for garnish optional
Instructions
- Get the Oven Ready: Go ahead and set your oven to 350°F so it’s ready to go when you need it.
- Make the Sauce: In a saucepan or skillet over medium-low heat, melt the butter. Add the flour and whisk it for a minute or two until you get a light golden color. Slowly pour in the heavy cream, whisking to keep it smooth. Let it simmer for a couple of minutes until you see it start to thicken up nicely. Add in the salt, black pepper, smoked paprika, onion powder, garlic powder, and celery salt. Give everything a good stir, then take it off the heat and whisk in the sour cream and 1 1/2 cups of cheddar until it’s nice and creamy.
- Put It All Together: Pour the frozen cauliflower, broccoli, and mixed veggies into a 9x13-inch baking dish. Pour the creamy sauce over the veggies and gently stir everything together so the sauce coats every bit.
- Top and Bake: Sprinkle the rest of the cheddar cheese on top, followed by the French fried onions. Pop the dish in the oven and bake for about 50 minutes, until the top is golden and bubbly.
- Finish and Serve: Take it out of the oven, and if you’re feeling fancy, add a sprinkle of fresh parsley. Serve it up warm and enjoy that cozy, creamy goodness!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
