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Creamy Vegetable Casserole with Crispy Topping

PREP TIME 30 minutes
COOK TIME 40 minutes
TOTAL TIME 1 hour 10 minutes
servings6 servings
This creamy vegetable casserole, also called a vegetable bake or cheesy veg bake, starts on the stove, then bakes in a 9×13 pan or ramekins with a golden, crispy topping.
Creamy vegetable casserole with crispy topping in ramekin with spoon

Watch how to make the recipe

Ingredients

For the topping

  • ¼ cup (15 g) breadcrumbs (regular or panko)
  • ¼ cup (30 g) all-purpose flour (plain flour)
  • 2 Tablespoons (17 g) shredded cheddar (see note 1)
  • ½ teaspoon dried thyme or other herb blend
  • 2 Tablespoons (28 g) melted butter (hot)
  • Optional: Double the topping thicker or more crunch

Vegetables:

Dice all veg into roughly ½ inch cubes (1 cm) for even cooking. Zucchini can be slightly larger.

  • 2 Tablespoons unsalted butter (30 g)
  • 1 Tablespoon oil (15 ml)
  • 1 onion, (⅔ cup / 180g)
  • 2 carrots (1 cup / 120 g)
  • 1 cup potatoes (150 g)
  • ½ cup butternut or pumpkin (75 g)
  • 1 bell pepper (¾ cup / 100 g )
  • 2 zucchini (1½ cups / 240 g)
  • 2 cloves garlic minced (or 1 teaspoon garlic powder)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried thyme or 2 teaspoons fresh

Sauce

  • ¼ cup all-purpose flour / plain flour (30 g)
  • 1 cup hot water (240 ml) (see note 2)
  • 1 cup heavy cream (240 ml) (see note 3)
  • ⅓ cup shredded cheddar (33 g)
  • 1 teaspoon Italian dried herbs or 1 Tablespoon chopped fresh thyme
  • ½ teaspoon salt (or adjust to taste)
  • ½ teaspoon black pepper
Instructions

Make the topping

  • In a small bowl, combine the breadcrumbs, flour, shredded cheese, herbs, and melted butter.
  • Mix with a fork or your fingers until crumbly. Set aside.

Cook the vegetables

  • Heat the butter and oil in a large pan over medium heat.
  • Add the onion, carrots, potatoes, and butternut. Cook for 8–10 minutes, stirring occasionally.
  • Add bell pepper and zucchini. Cook for 5–8 minutes more, until tender but not mushy.
  • Stir in minced garlic (or garlic powder), thyme, salt, and black pepper.

Make the creamy sauce (in the same pan)

  • Remove the pan from heat (no need to take the vegetables out).
  • Sprinkle the flour over the vegetables and stir to coat them evenly.
  • Return the pan to low heat. Slowly stir in the hot water, then the heavy cream.
  • Add the salt and black pepper.
  • Cook for 2–3 minutes, stirring, until the sauce thickens.
  • Stir in the shredded cheese and mix until melted, smooth and creamy.

Assemble

  • Spoon the mixture into 7–8 ramekins or a 6-cup (1.5-liter) baking dish (see note 4).
  • Sprinkle the topping evenly over the surface.

Bake

  • Bake at 350°F (175°C), or 160°C if using a fan-forced oven, for 18–22 minutes, until golden and crisp.
Recipe Notes
  1. Cheese options: cheddar, mozzarella, Monterey Jack, or any cheese that melts well.
  2. Hot vegetable stock or chicken broth can be used instead of water for extra flavor.
  3. Cream: Use heavy cream (US), double cream (UK), or pure cream (AU), depending on where you live
  4. This recipe fills 7–8 ramekins (1-cup size each) or a 6-cup (1.5-liter) baking dish, such as an 8×6-inch (24×15 cm) pan. If using a 9×13-inch (23×33 cm) pan, double the recipe for best results.
Visual guide: See the post above for the step by step photos
Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 26g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 531mg | Potassium: 566mg | Fiber: 4g | Sugar: 6g | Calcium: 143mg | Iron: 2mg
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