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: 3-4 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