Creamy Winter Vegetable Casserole Recipe – Easy Vegetarian Comfort Food Dinner Idea
This creamy winter vegetable casserole is the perfect cozy dish for cold nights! Packed with seasonal vegetables, baked in a rich, creamy sauce, and topped with golden melted cheese, it’s a hearty vegetarian comfort food that’s simple to make and ideal for family dinners or holiday gatherings.
Equipment
- Large baking sheet (for roasting vegetables)
- Saucepan (for sauce)
- Whisk
- Casserole dish (9x13-inch)
- Wooden spoon
- Oven
Ingredients
- 2 carrots, chopped
- 2 parsnips, chopped
- 2 medium potatoes, diced
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 2 tbsp olive oil
- 3 tbsp butter (or vegan alternative)
- 3 tbsp flour (or cornstarch for gluten-free)
- 2 cups milk (or plant-based milk)
- 1 cup shredded cheese (cheddar, Gruyère, or vegan cheese)
- 1 tsp thyme
- 1 tsp rosemary
- ½ cup breadcrumbs (optional topping)
- Salt & pepper to taste
- Fresh parsley for garnish
Instructions
- Prep Vegetables: Chop vegetables evenly.
- Roast Vegetables: Toss with olive oil, salt, and pepper. Roast at 200°C (400°F) for 20–25 minutes until lightly caramelized.
- Make Sauce: Melt butter in saucepan. Whisk in flour to form a roux. Gradually add milk, whisking until smooth. Stir in cheese and herbs. Simmer until thickened. Taste and adjust seasoning.
- Assemble Casserole: Place roasted vegetables in casserole dish. Pour sauce evenly over them.
- Add Topping: Sprinkle breadcrumbs or extra cheese.
- Bake: Bake at 180°C (350°F) for 25–30 minutes until golden and bubbling.
- Rest & Serve: Let rest 10 minutes before serving. Garnish with parsley.
Notes
- Add mushrooms for earthy depth or sweet potatoes for natural sweetness.
- Vegan option: use cashew cream or coconut milk with dairy-free cheese.
- Gluten-free: thicken sauce with cornstarch instead of flour.
- Add lentils or beans for extra protein.
- Assemble ahead and bake fresh for convenience.