If you’re dreaming of a dish that’s irresistibly rich, incredibly satisfying, and loaded with colorful veggies, this Creamy Vegetable Casserole is about to steal your heart. It’s the kind of classic comfort bake that brings everyone around the dinner table, and every bite is brimming with velvety sauce, tender vegetables, gooey cheese, and the best crispy topping ever.
Why You’ll Love This Recipe
- Ultra Creamy Comfort: Buttery béchamel, rich sour cream, and gooey cheddar come together for the most decadent, velvety bite.
- A Rainbow of Veggies: You get a generous medley of cauliflower, broccoli, and colorful mixed vegetables—so every serving is packed with flavor, fiber, and beautiful color.
- Irresistible Crunch on Top: That golden blanket of french fried onions and melty cheese will have everyone fighting for a corner piece!
- Feeds a Crowd, Easily: This Creamy Vegetable Casserole is fuss-free to assemble and makes enough to fill a 9×13 pan—perfect for potlucks or weeknight family dinners.
Ingredients You’ll Need
The magic of this Creamy Vegetable Casserole is in its mix of humble, everyday staples that add up to something crave-worthy. Each ingredient plays a starring role—delivering flavor, creaminess, and that all-important golden finish on top.
- Butter: The essential start for any good sauce; gives rich flavor and helps the flour create a silky roux.
- All-purpose flour: Thickens the sauce so it hugs every veggie bite (no soupiness here!).
- Heavy cream: The secret to a truly luscious, creamy base—don’t skimp!
- Salt & black pepper: Simple seasoning that keeps every component savory and balanced.
- White pepper: A pinch adds subtle warmth without the sharpness of black pepper—totally optional, but irresistible.
- Smoked paprika: For a small but mighty hit of smoky depth.
- Onion powder & garlic powder: These give the sauce backbone and bring all the veg flavors together.
- Celery salt: Just enough to boost savoriness and complexity.
- Frozen cauliflower & broccoli: Classic veggies that roast up perfectly in the sauce—no chopping needed.
- Frozen mixed vegetables: A medley of carrots, corn, peas, and more for sweetness and color.
- Sour cream: Adds tang and extra silkiness to the sauce—it’s the wow-factor you didn’t know you needed.
- Shredded cheddar cheese: Half goes into the filling, and half melts on top for bubbly, cheesy goodness.
- French fried onions: The famous crunchy topping that takes this casserole from good to legendary!
- Parsley (optional): A sprinkle of freshness and pretty green color for serving.
Variations
One of the best things about Creamy Vegetable Casserole is how effortlessly it adapts. Whether you’re working with what’s in your freezer, feeding a crowd with allergies, or craving a twist, there’s room to get creative—make it your own!
- Go gluten-free: Swap the all-purpose flour for a 1:1 gluten-free blend, and double-check your fried onions—or use gluten-free panko for crunch.
- Add protein: Stir in cooked, diced chicken, rotisserie turkey, or even canned white beans for an all-in-one meal.
- Switch the veggies: Love spinach, mushrooms, or zucchini? Toss in any combination of your favorites fresh or frozen—no rules, just color and flavor.
- Dairy-light version: Replace half the heavy cream with whole milk or unsweetened plant milk; use Greek yogurt instead of sour cream to lighten it up (and add extra protein!).
How to Make Creamy Vegetable Casserole
Step 1: Build that Dreamy Sauce
Start by preheating your oven to 350˚F. In a saucepan or skillet over medium-low heat, melt the butter. Whisk in the flour and cook, stirring, until you see a golden color and it smells a bit nutty—this usually takes just 1-2 minutes. Now, slowly whisk in the heavy cream, stirring away any lumps. Keep whisking until it’s silky smooth and begins to thicken—about 2 minutes of gentle simmering. Time for real flavor! Stir in the salt, black and white pepper, smoked paprika, onion powder, garlic powder, and celery salt. Remove the pan from the heat and whisk in the sour cream and 1 1/2 cups of the cheddar until the sauce is smooth and glossy.
Step 2: Combine and Assemble
Add all your frozen vegetables—cauliflower, broccoli, and that colorful mixed bag—straight into a 9×13-inch baking dish. Pour the creamy, cheese-laced sauce right over the veggies. Gently stir everything together so every piece gets coated with that dreamy sauce. Now sprinkle the casserole with the remaining cheddar cheese and those irresistible french fried onions to create the crunchiest, most golden top ever.
Step 3: Bake Until Golden
Slide the casserole into your preheated oven and bake for 50 minutes. You’ll know it’s ready when the top is bubbling and golden brown and the kitchen smells like a cozy hug. If you like, finish with a sprinkle of fresh parsley right after it comes out of the oven. Let it cool for a few minutes to set, then serve and bask in the applause—your Creamy Vegetable Casserole awaits!
Pro Tips for Making Creamy Vegetable Casserole
- Sauce Consistency Matters: Whisk the cream sauce until it’s thick enough to coat the back of a spoon—this keeps the casserole creamy, never watery.
- Cheese Blend Boost: Feel free to use a mix of sharp cheddar and mozzarella for extra stretch and flavor depth.
- No Need to Thaw Veggies: Frozen veggies go straight into the dish—no thawing or precooking needed, which keeps things easy and the texture spot on.
- Keep the Crunch Alive: If you love super crispy onions, save half and add them in the last 10 minutes of baking so they don’t get too soft.
How to Serve Creamy Vegetable Casserole
Garnishes
A finishing flourish of freshly chopped parsley is classic and lifts the richness with a pop of green. For a more decadent touch, try a dusting of extra smoked paprika or a shower of finely sliced green onions on top—beautiful and full of flavor!
Side Dishes
This Creamy Vegetable Casserole is a true centerpiece, but it’s also dreamy next to roasted chicken, baked salmon, or a holiday ham. For meatless mains, serve it with a buttery rice pilaf, fluffy mashed potatoes, or even just some crusty bread to soak up every drop of sauce.
Creative Ways to Present
Channel your inner host and bake the casserole in individual ramekins for dinner parties, or mound it in a deep pie dish for a rustic feel. Serve it family-style at a buffet, or spoon generous helpings into hollowed-out bread bowls for a fun and cozy twist at potlucks.
Make Ahead and Storage
Storing Leftovers
Let the casserole cool completely, then cover tightly with foil or transfer to airtight containers. Refrigerate for up to 4 days—the flavors just deepen, making leftovers especially delightful for lunch!
Freezing
This Creamy Vegetable Casserole freezes remarkably well. Wrap it tightly, freeze before or after baking, and store for up to 3 months. Thaw overnight in the refrigerator before reheating. Just know that fried onions will soften slightly after thawing, so add a fresh sprinkle before serving if you like extra crunch.
Reheating
Reheat single portions in the microwave until piping hot, or cover the casserole dish with foil and bake at 350˚F until warmed through. Remove the foil for the last 10 minutes to help the top crisp up again!
FAQs
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Can I use fresh vegetables instead of frozen?
Absolutely! Just chop your fresh veggies into bite-size pieces. You may want to parboil harder vegetables like carrots or cauliflower for a few minutes before assembling, so everything cooks evenly and stays tender-crisp.
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What can I substitute for heavy cream?
For a lighter version, swap heavy cream with half-and-half, whole milk, or unsweetened plant-based milk. The texture will be a bit less rich, but still creamy and delicious—especially with the addition of sour cream.
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Can Creamy Vegetable Casserole be made ahead?
Yes! Assemble everything (add fried onions just before baking for best texture), cover tightly, and refrigerate overnight. Bake as directed when ready to serve—you may need to add a few extra minutes since it’s starting cold.
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How do I keep my casserole from getting watery?
Thickening the sauce well on the stovetop and using frozen veggies (not thawed) helps prevent excess moisture. If you choose high-water content vegetables like zucchini, salt and drain them before adding to the casserole.
Final Thoughts
This Creamy Vegetable Casserole is pure, feel-good comfort with a playful splash of color and the coziest flavors you’ll find in one pan. I hope you give it a try soon—your family, friends, and taste buds will thank you! Enjoy every creamy, crunchy, veggie-filled bite.
Print
Creamy Vegetable Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 54 minutes
- Total Time: 1 hour 4 minutes
- Yield: 8–10 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and delicious creamy vegetable casserole that’s perfect for family dinners or special occasions. This easy-to-make casserole is loaded with mixed vegetables, a rich cream sauce, and topped with melted cheese and crispy fried onions.
Ingredients
For the Cream Sauce:
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 2 1/2 cups heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- pinch white pepper
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon celery salt
For the Casserole:
- 2 cups frozen cauliflower
- 2 cups frozen broccoli
- 4 cups frozen mixed vegetables (carrots, corn, peas, etc.)
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 2 cups french fried onions
- parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 350˚F.
- Make the Cream Sauce: Melt butter in a saucepan, whisk in flour, then slowly add heavy cream. Cook until thickened, then season with salt, peppers, paprika, onion powder, garlic powder, and celery salt. Remove from heat and stir in sour cream and 1 1/2 cups cheddar.
- Assemble the Casserole: Place frozen vegetables in a baking dish, pour the cream sauce over them, and mix well. Top with fried onions and remaining cheese.
- Bake: Bake in the preheated oven for 50 minutes or until the top is golden brown.
- Serve: Garnish with parsley before serving, if desired.
Notes
- This casserole can be customized with your favorite vegetables or with added protein like chicken or tofu.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 460mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 80mg
