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Creamy Winter Vegetable Casserole

Creamy Winter Vegetable Casserole

Cozy up with this Creamy Winter Vegetable Casserole, combining roasted seasonal root vegetables with a rich, silky cream sauce and a golden, cheesy breadcrumb crust. Perfect for chilly nights, this vegetarian dish offers comforting textures and flavors, with plenty of versatility to suit various dietary preferences. Ideal for an easy weeknight dinner or an impressive vegetarian main course, it fills your kitchen with warming aromas and promises satisfaction in every bite.

  • Total Time: 1 hour
  • Yield: 6 servings 1x

Ingredients

Scale

Winter Vegetables

  • 3 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 small butternut squash, peeled and cubed
  • 12 Brussels sprouts, trimmed and halved

Roux and Sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, chopped
  • Salt and black pepper, to taste

Cheese Blend and Topping

  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup breadcrumbs

Aromatics and Roasting

  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil

Instructions

  1. Prepare and Roast the Vegetables: Peel and chop the carrots, parsnips, butternut squash, and trim and halve Brussels sprouts into bite-sized pieces. Toss all vegetables with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender and caramelized with slight crisp edges.
  2. Make the Creamy Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until lightly golden to form a roux. Gradually whisk in the whole milk and heavy cream, stirring constantly until the sauce thickens and becomes smooth. Add finely chopped onion and minced garlic, cooking gently until softened. Season with salt, pepper, fresh thyme, and rosemary. Stir in shredded cheddar and mozzarella cheese until melted and fully incorporated for extra richness.
  3. Combine and Assemble: Gently fold the roasted vegetables into the creamy cheese sauce, ensuring even coating. Transfer this mixture to a greased casserole dish, spreading it out evenly for uniform baking.
  4. Add the Topping and Bake: Evenly sprinkle a mixture of remaining shredded cheese and breadcrumbs over the assembled casserole. Bake at 375°F (190°C) for 20-25 minutes until the topping is golden brown and bubbly, forming a crunchy crust that complements the creamy interior.

Notes

  • Roast vegetables separately to ensure proper caramelization for enhanced flavor and texture.
  • Use full-fat milk and cream for a silky, rich sauce that low-fat alternatives cannot replicate.
  • Add fresh herbs last when making the sauce to retain their bright aroma and flavor.
  • Don’t skip the breadcrumb and cheese topping—it adds important textural contrast to the creamy filling.
  • Taste and adjust seasoning carefully before assembling, since cheese adds saltiness.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 6g
  • Sodium: 320mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 5g
  • Protein: 12g
  • Cholesterol: 55mg

Keywords: winter casserole, creamy vegetable casserole, vegetarian casserole, comfort food, roasted vegetables