Creamy Winter Vegetable Casserole

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Rich, cozy, and bubbling with golden cheesy goodness, this Creamy Winter Vegetable Casserole is the ultimate comfort dish when the weather turns chilly. Loaded with seasonal vegetables like cauliflower, broccoli, carrots, and potatoes, it’s all baked in a creamy homemade sauce that hugs every bite with warmth.

This dish is perfect for holiday dinners, chilly weeknights, or potluck gatherings. It stands proudly as a hearty vegetarian main or a decadent side. The cream sauce is deeply satisfying and the roasted top layer offers just the right balance of texture and flavor.

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Why You’ll Love This Creamy Winter Vegetable Casserole

This casserole is a crowd-pleaser with a creamy, cheesy base that feels indulgent while still being packed with nutritious veggies. It comes together easily and can be made ahead—making it a smart choice for entertaining. Whether you’re feeding family or friends, this dish will earn a regular spot on your winter menu.

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What Vegetables Work Best in a Winter Casserole?

Root vegetables and hearty greens shine in winter casseroles. For this version, broccoli, cauliflower, carrots, and Yukon gold potatoes bring the perfect balance of color, flavor, and bite. You can also experiment with parsnips, turnips, or Brussels sprouts if you like more variety.

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Ingredients for the Creamy Winter Vegetable Casserole

Cauliflower florets: Mild and creamy when baked, they absorb the sauce beautifully.

Broccoli florets: Adds contrast in color and a slightly bitter note that balances the richness.

Carrots: Their natural sweetness adds depth and a soft, tender texture.

Yukon gold potatoes: Creamy and firm, they hold up well and provide a hearty base.

Unsalted butter: Used for the roux base, bringing flavor and silkiness.

All-purpose flour: Thickens the sauce into that creamy consistency we love.

Whole milk: Creates the base of the bechamel-like sauce.

Heavy cream: Adds richness and smooth texture.

Garlic cloves: Infuses the sauce with savory depth.

Nutmeg: A pinch elevates the cream sauce with subtle warmth.

Salt and pepper: Essential for seasoning every layer.

Shredded mozzarella cheese: Melts beautifully for a stretchy top.

Grated Parmesan cheese: Adds salty, nutty richness on the top layer.

Fresh parsley: Optional garnish to add brightness and color.

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How To Make the Creamy Winter Vegetable Casserole

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 2: Parboil the Vegetables

Bring a large pot of salted water to a boil. Add the carrots and potatoes first and boil for 6 minutes. Then add the cauliflower and broccoli and cook for another 4 minutes. Drain and set aside.

Step 3: Make the Cream Sauce

In a saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 4 tablespoons of all-purpose flour and cook for 1 minute until golden. Slowly whisk in 2 cups whole milk and 1 cup heavy cream. Stir in 2 minced garlic cloves, ¼ teaspoon ground nutmeg, ½ teaspoon salt, and ½ teaspoon black pepper. Simmer for 5–7 minutes until thickened.

Step 4: Combine and Layer

In a large bowl, combine the parboiled vegetables with the cream sauce and stir gently to coat. Transfer everything to the prepared baking dish. Top with 1½ cups shredded mozzarella and ½ cup grated Parmesan.

Step 5: Bake to Perfection

Bake uncovered for 25–30 minutes until the top is golden and bubbly. If desired, broil for the last 2 minutes to achieve extra browning.

Step 6: Garnish and Serve

Remove from oven and let rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.

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How to Serve Creamy Winter Vegetable Casserole

This comforting casserole yields 6 generous servings, making it ideal for a family meal or as a side for a larger group. Serve it alongside roasted chicken or grilled fish, or let it shine on its own with warm crusty bread.

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How to Store Leftovers

Store any leftover casserole in an airtight container in the fridge for up to 4 days. To reheat, place a portion in a microwave-safe dish or rewarm in a 350°F oven until heated through. You can freeze this casserole (before or after baking) for up to 2 months. If frozen after baking, thaw overnight in the fridge before reheating.

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Frequently Asked Questions

Can I make this casserole ahead of time?
Yes! Assemble the casserole and store it covered in the fridge for up to 24 hours before baking. Add 5-10 minutes to the baking time if starting cold.

Can I use frozen vegetables?
Yes, but for best texture, thaw and drain them well before using to avoid excess water in the sauce.

Is this recipe gluten-free?
Not as written, but you can substitute a gluten-free flour blend for the roux to make it gluten-free.

Can I add protein to this casserole?
Absolutely. Diced cooked chicken, crumbled sausage, or even white beans would be great protein additions.

What can I use instead of heavy cream?
You can replace heavy cream with more whole milk or use half-and-half. The sauce will be slightly less rich but still delicious.

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Want More Casserole Ideas?

If you’re all about cozy comfort food, try these baked favorites next:

• Creamy Chicken and Mushroom Bake
• Runza Casserole
• Baked Cream Cheese Spaghetti
• Cheesy Creamed Spinach
• Beef and Potato Casserole

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Save This Pin For Later

📌 Save this recipe to your Pinterest comfort food board so you can come back to it when you need a cozy winter bake.

And let me know in the comments how yours turned out. Did you swap in sweet potatoes? Add a breadcrumb topping? I’d love to hear your twists and help troubleshoot if needed!

Find even more hearty and comforting meals over on Life With Livia on Pinterest.

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