Easy Potato, Carrot, and Broccoli Casserole

This potato, carrot, and broccoli casserole combines tender vegetables with a creamy homemade cheddar sauce and a golden layer of melted cheese. The potatoes make it hearty, carrots add a touch of sweetness, and broccoli brings color and texture to every serving.

The vegetables are partially cooked before baking so they become tender at the same time without the broccoli turning too soft. Serve the casserole as a comforting vegetable main dish or as a hearty side for a family dinner.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

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Olivia

Easy Potato, Carrot, and Broccoli Casserole

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Make this easy potato, carrot, and broccoli casserole in under 1 hour with a simple homemade cheese sauce. Perfect for a comforting family dinner or make-ahead side dish.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Main Course, Side Dish

Cuisine: American

Calories: 366

Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients

  

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• 4 medium potatoes peeled and thinly sliced
• 2 large carrots thinly sliced
• 3 cups broccoli florets
• 1 small onion finely chopped
• 2 cloves garlic minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1½ cups shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt to taste
• Black pepper to taste
• 2 tablespoons fresh parsley chopped

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Equipment

5 Quart Pot

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soup pot with lid

Casserole Dish,

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Oven Baking pans

Cooking Instructions

 

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Boil the sliced potatoes and carrots for 6–8 minutes until slightly tender but still firm. Drain well.
3. Steam the broccoli for 2-3 minutes until bright green and slightly tender.
4. Melt the butter in a saucepan over medium heat. Add the onion and cook until softened, then stir in the garlic.
5. Sprinkle in the flour and cook for 1 minute while stirring.
6. Gradually whisk in the milk and cook until the sauce begins to thicken.
7. Stir in 1 cup of cheddar cheese, thyme, paprika, salt, and black pepper.
8. Arrange the potatoes, carrots, and broccoli in the prepared baking dish and pour the creamy cheese sauce evenly over the vegetables.
9. Sprinkle with the remaining cheddar and Parmesan cheese.
10. Bake for 30-35 minutes until bubbling and golden on top. Garnish with fresh parsley before serving.

Nutrition

Calories: 366kcalCarbohydrates: 39gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 52mgSodium: 360mgPotassium: 1007mgFiber: 5gSugar: 8gVitamin A: 5061IUVitamin C: 73mgCalcium: 393mgIron: 2mg

Notes

Partially cooking the potatoes and carrots before baking ensures all the vegetables become tender at the same time.
Don't overcook the broccoli before baking so it maintains its texture and color.
Gruyère, mozzarella, or Monterey Jack can replace the cheddar.
Add breadcrumbs to the top before baking for an extra crispy finish.

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