Creamy Winter Vegetable Casserole

recipe image of potatoes carrots celery onions garlic cream cheese butter flour milk seasonings herbs breadcrumbs bacon ham sweet potatoes parsnips brussels sprouts cauliflower arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

Creamy Winter Vegetable Casserole

A comforting and easy-to-make creamy winter vegetable casserole that warms the soul on chilly evenings.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

Vegetables

2 tbsp butter or olive oil for a dairy-free option
1 medium onion diced
3 cloves garlic minced
2 large carrots peeled and sliced into rounds
2 large parsnips peeled and diced
1 medium sweet potato peeled and cut into 1-inch cubes
1 cup Brussels sprouts halved (optional)

Sauce

1 cup heavy cream or full-fat coconut milk for a vegan option
1 cup shredded cheddar cheese or dairy-free cheese alternative
0.5 cup grated Parmesan cheese optional
1 tsp dried thyme
1 tsp dried rosemary
0.5 tsp smoked paprika
salt and black pepper to taste
0.5 cup vegetable broth or chicken broth

Topping

0.5 cup breadcrumbs panko or gluten-free breadcrumbs work well
2 tbsp chopped fresh parsley for garnish

Equipment

Large Oven-Safe Skillet or Dutch Oven
Mixing bowl
Chef's Knife
cutting board,

Method

Preparation

Peel and chop the carrots, parsnips, and sweet potato into similar-sized pieces. Halve the Brussels sprouts if using.

Sautéing

Building the Sauce

Adding Vegetables

Adding Cheese

Topping with Breadcrumbs

Baking

Resting

Notes

This creamy winter vegetable casserole is perfect for meal prep. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat in the oven at 350 degrees Fahrenheit for 15 to 20 minutes, or in the microwave for 1 to 2 minutes.