This post may contain affiliate links. Please read our disclosure policy.

A dreamy, creamy vegetable casserole with a crispy, cheesy topping. You won’t even miss the meat with these creamy mixed vegetables!

creamy vegetable casserole
*Please note* this post was originally published in February 2017. The photos and text have since been revised but the recipe remains the same

Ok. Let’s talk Meatless Monday! Etienne and I started this little weekly tradition a couple of years ago when I started doing a lot of research about plant-based diets and the benefits that come with more fruits and vegetables in your diet. I like to think I could do an entirely plant-based diet, but in reality, I would really miss meat. Etienne would REALLY miss meat. The thought of never having another perfectly grilled medium-rare steak again makes me want to curl into a little ball and rock back and forth. SO, in lieu of saying adios to meat completely and having someone find me in the fetal position in the corner, we started to implement a few meatless meals every week. Over the years it has evolved into one for sure meatless day a week, Meatless Monday!

If he’s been eating a lot of sweets or foods that aren’t the healthiest, it is inevitable that Etienne will ask for a vegetable casserole. It’s like his body is telling him exactly what he’s missing. I’ve experimented with a number of different vegetable combinations in a casserole, but this one is by far the preferred version. It’s made of ingredients that you almost always have in your fridge, and the cream sauce is so versatile that you can really throw any vegetable of your choice into the mix.

What’s in a creamy vegetable casserole?

I’ve used broccoli, onion, carrots and cauliflower in this creamy vegetable casserole.

As for the pasta base, I really like to use 100% lentil pasta when I’m doing an all-veggie meal, so we’re getting a boost of protein and iron too; plus, the boys will eat lentil pasta with the same enthusiasm as regular wheat pasta. Win!

creamy vegetable casserole

How long does it take to make this cheesy vegetable casserole?

This casserole comes together in about 25 minutes, and then bakes in the oven for 35. You start by cooking the vegetables until tender-crisp while boiling the pasta. Once the pasta is done cooking, drain it, and combine it with the vegetables.

I like to use the same pan that I cooked the veggies in to prepare the cream sauce, so I empty the noodle and veggie mixture into a greased casserole dish while I prepare the sauce; composed of onions sautéed in butter, flour, milk and cream cheese. You can use full fat cream cheese but I use the light; I also use 1% milk but using 2% would certainly make it that much creamier.

*Note* as of 2021 I’ve been making this recipe with full-fat cream cheese and whole milk. It is SO creamy and delicious, but its up to you. Both will work!

Cover the veggies and pasta with the cream sauce and stir to coat. Top the casserole with some buttery, cheesy bread crumbs and pop it into the oven for about 35 minutes.

I make my own fresh bread crumbs in the food processor with a couple pieces of whole wheat bread, but you can use Panko bread crumbs as well for a little extra crunch. My kids like those the best!

creamy vegetable casserole

Right before serving, you can add additional parmesan cheese or even cheddar cheese on top of the casserole and broil it for a few minutes to add some extra melty deliciousness.

This creamy, warm dinner is so easy to whip together for a weeknight meal and you just have to feel good about all the veggies you’re putting into your body! Try it for your next Meatless Monday adventure. I promise, you won’t miss the meat!

creamy vegetable casserole
creamy vegetable casserole

Some other wonderful meatless Monday meals from the blog:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
creamy vegetable casserole

Creamy Vegetable Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Katherine
  • Total Time: 1 hours 60 minutes
  • Yield: 34 servings 1x
  • Diet: Vegetarian


A dreamy, creamy vegetable casserole with a crispy, cheesy topping. You won’t even miss the meat with these creamy mixed vegetables!




  • 2 cups short-cut pasta (penne, rotini, etc)
  • 67 cups chopped mixed vegetables*
  • 1.5 tbsp unsalted butter
  • 1/2 cup diced yellow onion
  • 3 tbsp all-purpose flour
  • 1.5 cups light or whole milk
  • 8 oz light or full-fat cream cheese, cubed
  • Salt and pepper, to taste

Crispy Topping

  • 1 cup breadcrumbs (Panko or fresh)
  • 2 tbsp unsalted butter, melted
  • 1/2 cup parmesan cheese, divided


  1. Preheat oven to 350 F and butter a 9×13 casserole dish.
  2. Bring a medium saucepan of salted water to a boil, and cook the pasta to al dente (6-7 minutes). Drain the pasta and set aside. Place the carrots and cauliflower in a large saucepan and cover with water; bring the water to a boil and cook until they begin to soften, about 5 minutes. Add the broccoli and cook for another 3-5 minutes. Drain the water and combine the cooked noodles with the tender-crisp vegetables in the casserole dish.
  3. Using the same pan that you used to cook the vegetables, melt the butter and sauté the onions for about 5 minutes or until soft. Sprinkle the flour over the butter and allow to cook for 1-2 minutes. Slowly whisk in the milk, and cook for about 3 minutes, or until thickened. Add in the cream cheese and whisk until the cream cheese is completely melted and the sauce is thick. Add in salt and pepper, to taste.
  4. Pour the sauce over the vegetable and pasta mix, and stir to coat. Mix the melted butter with the fresh breadcrumbs and 1/4 cup of the parmesan cheese and spread over the top of the casserole. Place in the oven for about 35 minutes.
  5. Remove from the oven, add the remaining parmesan cheese and broil for 5 minutes. Serve.

Leftovers can be stored in an airtight container, in the fridge, for 2-3 days.


* I used a mix of broccoli, carrots and cauliflower but you could substitute with large chunks of pepper, asparagus, or squash. Anything goes!

*If using frozen vegetables, thaw first and drain any excess liquid. Skip the pre-cooking step and place right into the casserole dish along with the pasta.

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: meatless
  • Method: oven bake
  • Cuisine: american
Recipe Card powered byTasty Recipes
Creamy Vegetable CasseroleCreamy Vegetable Casserole

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

You Might Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 Comment