Creamy Winter Vegetable Casserole
A hearty, cheesy Creamy Winter Vegetable Casserole made with broccoli, cauliflower, carrots, rice, and a homemade cheddar sauce. Easy, vegetarian, and perfect for cold nights.
Equipment
- 9x13 baking dish
- Saucepan
- Whisk
- Large pot for blanching
Ingredients
- 2 cups broccoli florets cut into bite-sized pieces
- 2 cups cauliflower florets
- 2 medium carrots peeled and sliced into thin rounds
- 1 cup cooked white rice
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1.5 cups whole milk
- 0.5 cup vegetable broth
- 1.5 cups shredded sharp cheddar cheese divided
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp smoked paprika
- salt and black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Blanch the broccoli, cauliflower, and carrots in boiling salted water for 3 minutes. Drain well and set aside.
- Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Add the milk and broth slowly, whisking continuously. Cook for 4 to 5 minutes until the sauce thickens.
- Remove from heat and stir in 1 cup of cheddar, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Combine the blanched vegetables and cooked rice in the baking dish. Pour the cheese sauce over and stir gently to coat.
- Top with the remaining cheddar and bake uncovered for 25 to 30 minutes until bubbly and golden.
- Rest for 5 minutes before serving.
Notes
- Shred cheese from a block for a smoother, creamier sauce.
- Do not skip blanching - raw carrots will not fully cook in the oven.
- Add white beans for extra protein.
- Run under the broiler for 2 to 3 minutes for a crispier cheese top.