Description
Discover how to make a creamy winter vegetable casserole with our step-by-step guide. Enjoy the best flavor in this easy-to-bake dish.
Ingredients
- 1 tbsp olive oil
- 2 cups mixed root vegetables (carrots, parsnips, potatoes), peeled and 1-inch diced
- 1 cup broccoli or cauliflower florets
- 1 cup sliced mushrooms
- 2 cups fresh spinach or kale
- 4 tbsp unsalted butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 tbsp all-purpose flour
- 3 cups whole milk or half-and-half
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 1 tbsp fresh thyme, chopped
- 1/2 cup grated Parmesan cheese (for sauce)
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese (for topping)
- 2 tbsp melted butter (for topping)
Instructions
- Preheat oven to 400°F (200°C). Toss diced root vegetables with olive oil, salt, and pepper. Roast on a baking sheet for 15-20 minutes until tender-crisp.
- In a large saucepan, melt 4 tbsp butter over medium heat. Sauté onion until softened (5 mins), then add garlic and cook for 1 minute.
- Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in milk until sauce thickens. Season with salt, pepper, nutmeg, and thyme. Stir in 1/2 cup Parmesan until melted.
- Fold roasted vegetables, broccoli/cauliflower, mushrooms, and spinach into the sauce. Pour mixture into a greased 9×13 inch baking dish.
- Combine panko, 1/4 cup Parmesan, and 2 tbsp melted butter. Sprinkle over casserole.
- Bake at 375°F (190°C) for 25-30 minutes, until bubbling and golden brown. Let rest 5-10 minutes before serving.
- Prep Time: 25 mins
- Cook Time: 50 mins