Description
This heartwarming Creamy Winter Vegetable Casserole is packed with tender, seasonal vegetables smothered in a rich, velvety sauce and topped with a golden, crispy crust. It’s the ultimate comfort food, perfect for cozy winter evenings, and surprisingly easy to prepare for a satisfying weeknight meal.
Ingredients
- 2 tbsp unsalted butter (plus 1 tbsp for topping)
- 2 tbsp all-purpose flour
- 2.5 cups whole milk (or dairy-free alternative)
- 1/2 tsp salt (plus more for boiling)
- 1/4 tsp freshly ground black pepper
- Pinch of nutmeg
- 1 tsp Dijon mustard
- 1 large carrot, peeled and diced (about 1 cup)
- 1 large parsnip, peeled and diced (about 1 cup)
- 1 small rutabaga, peeled and diced (about 1 cup)
- 2 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
- 2 cups broccoli florets (fresh or frozen)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh thyme, chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese (or dairy-free alternative)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Bring a large pot of salted water to a boil. Add carrots, parsnips, and rutabaga; boil for 5 minutes. Add potatoes and broccoli; boil for another 3-5 minutes until tender-crisp. Drain thoroughly.
- In a large pot or Dutch oven, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth and thickened, about 5-7 minutes.
- Stir in salt, pepper, nutmeg, Dijon mustard, parsley, and thyme.
- Add drained vegetables to the sauce, stirring to coat evenly. Pour mixture into the prepared baking dish.
- In a small bowl, combine panko, Parmesan, and 1 tbsp melted butter. Sprinkle evenly over the casserole.
- Bake for 25-35 minutes, or until bubbly and golden brown. Let rest for 5-10 minutes before serving.
- Prep Time: 25 mins
- Cook Time: 35 mins