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Creamy Winter Vegetable Casserole

Tender root vegetables baked in a rich, creamy sauce and topped with golden cheese and crispy breadcrumbs for the ultimate winter comfort dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and cubed
  • 1 medium butternut squash peeled and cubed
  • 2 large parsnips peeled and sliced into rounds
  • 2 large carrots peeled and sliced into rounds
  • 1 head broccoli cut into florets
  • 3 tablespoons butter for sauce
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk or half-and-half for extra richness
  • 1 cup vegetable broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1.5 cups shredded Gruyère or sharp white cheddar cheese
  • 1/2 cup Panko breadcrumbs
  • 2 tablespoons melted butter for topping
  • Fresh parsley chopped, for garnish

Equipment

  • 9x13-inch baking dish
  • Large pot for blanching
  • medium saucepan
  • whisk
  • colander

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Add sweet potatoes, squash, parsnips, and carrots. Boil for 5-7 minutes until slightly softened. In the last 2 minutes, add broccoli florets. Drain and transfer all vegetables to the prepared baking dish.
  3. In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbling and golden.
  4. Gradually whisk in milk and vegetable broth. Continue cooking, stirring constantly, until sauce thickens and coats the back of a spoon, about 3-5 minutes. Stir in garlic powder, thyme, rosemary, salt, and pepper. Taste and adjust seasoning.
  5. Pour creamy sauce evenly over vegetables in baking dish. Gently toss to ensure everything is coated.
  6. Sprinkle shredded cheese evenly over the top. In a small bowl, mix Panko breadcrumbs with melted butter and sprinkle over cheese layer.
  7. Bake for 30-35 minutes until vegetables are fork-tender and topping is golden brown and bubbling. If top browns too quickly, tent loosely with foil for last 10 minutes.
  8. Let rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

Storage: Store in airtight container for up to 3 days. Reheat covered at 350°F for 20 minutes, then uncovered for 5-10 minutes to re-crisp topping. Make-Ahead: Assemble casserole without breadcrumb topping, cover, and refrigerate up to 1 day. Add topping before baking and increase time by 5-10 minutes. Substitutions: Use cauliflower, turnips, or Brussels sprouts for different vegetables. For gluten-free, use gluten-free flour and breadcrumbs. Vegan: Use olive oil or vegan butter, non-dairy milk, and vegan cheese or nutritional yeast.