Crispy-Topped Vegetable Casserole

A comforting side dish on a cold winter's day


  • Shallow Baking DIsh
  • Saucepan
  • Measuring Spoons and Cups
  • Whisk


  • 2 cups (500 mL) each chopped carrots, cauliflower and broccoli
  • 3 Tbsp (45 mL) butter, divided
  • 1 small onion, chopped
  • 2 Tbsp (30 mL) all-purpose flour
  • Salt and pepper
  • 1 cup (250 mL) milk
  • 6 oz (175 g) brick-style cream cheese (3/4 pkg), cut into cubes
  • 2/3 cup (150 mL) fresh bread crumbs
  • 2 Tbsp (30 mL) grated Canadian Parmesan cheese


  1. Preheat oven to 350°F (180°C). Butter an 8-cup (2 L) shallow baking dish.
  2. Place carrots in a large saucepan; add water to cover by 3 inches (7.5 cm) and bring to a boil over high heat. Cover, reduce heat to medium and boil gently for 5 minutes or until starting to soften.
  3. Add cauliflower, then broccoli; cover, leaving lid slightly ajar, and boil gently for about 5 min or until vegetables are tender-crisp.
  4. Drain well and place in buttered dish.
  5. Meanwhile, in a medium saucepan, melt 1 tbsp (15 mL) of the butter over medium heat; sauté onion for about 5 min or until softened. Add 1 tbsp (15 mL) butter and stir until melted.
  6. Sprinkle in flour, salt and pepper to taste; cook, stirring for 2 minutes. Gradually pour in milk, whisking constantly. Cook, whisking, for about 3 minutes or until thick and bubbly.
  7. Reduce heat to low; add cream cheese and stir until smooth.
  8. Pour over vegetables in the dish; stir gently to coat evenly. Bake for 20 minutes.
  9. Melt remaining butter and toss with bread crumbs and Parmesan cheese; sprinkle over casserole. Bake for 10 to 15 min until crisp and golden.