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A close-up spoonful of the healthy winter casserole, showing the creamy cheese sauce coating the tender roasted vegetables.

Winter Vegetable Casserole: A Creamy & Cozy Bake

This Winter Vegetable Casserole is the ultimate comfort food, featuring tender roasted root vegetables in a rich, creamy cheese sauce, all baked under a golden, crunchy Panko topping. Perfect for a cozy dinner or holiday side dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups carrots peeled and chopped
  • 2 cups parsnips peeled and chopped
  • 2 cups sweet potatoes peeled and chopped
  • 2 cups broccoli florets
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 cup butter unsalted
  • 1/4 cup all-purpose flour
  • 2.5 cups whole milk
  • 1.5 cups sharp cheddar cheese shredded
  • 1 cup Gruyère cheese shredded
  • 1/8 tsp nutmeg freshly grated
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground, or to taste
  • 3/4 cup Panko breadcrumbs
  • 1/4 cup Parmesan cheese grated
  • 2 tbsp butter melted

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Baking Sheet
  • 1 Saucepan

Method
 

  1. Preheat oven to 400°F (200°C). On a large baking sheet, toss carrots, parsnips, and sweet potatoes with olive oil, salt, pepper, and garlic powder. Roast for 20 minutes.
  2. Add broccoli florets to the baking sheet, toss, and roast for another 10-15 minutes until all vegetables are tender.
  3. While vegetables roast, melt 1/4 cup of butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook until the sauce thickens.
  4. Remove the sauce from heat. Stir in shredded cheddar, Gruyère, and nutmeg until the cheese is fully melted and the sauce is smooth.
  5. Reduce oven temperature to 375°F (190°C). Transfer roasted vegetables to a 9x13-inch baking dish. Pour the cheese sauce over the top and stir to combine.
  6. In a small bowl, mix Panko breadcrumbs, Parmesan cheese, and 2 tbsp melted butter. Sprinkle evenly over the casserole.
  7. Bake for 15-20 minutes, until the topping is golden brown and the sauce is bubbling. Let it rest for a few minutes before serving.

Notes

Make-Ahead Tip: Assemble the casserole completely but do not bake. Cover and refrigerate for up to 2 days. When ready to eat, bake as directed, adding 10-15 minutes to the baking time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.