Dairy Farmers of Canada

Crispy-Topped Vegetable Casserole

This recipe is taken from the 2014 Milk Calendar. "This delicious veggie dish is a family favourite. We cook it up in a big pan, and there are never any leftovers!"
-Recipe from Josh E. Hofer, dairy farmer from Maple Creek, Saskatchewan

  • Prep: 20 min
  • Cooking: 50 min - 55 min
Yields 4 servings
crispy topped vegetable casserole
Out of ideas for preparing vegetables? In this video, carrots, cauliflower and broccoli are covered in a velvety cream cheese sauce. The crunchy garnish of breadcrumbs, butter and Parmesan cheese make this dish absolutely irresistible. Kids have never enjoyed their vegetables this much!


  • 2 cups (500 mL) carrots chopped
  • 2 cups (500 mL) cauliflower chopped
  • 2 cups (500 mL) broccoli chopped
  • 3 tbsp (45 mL) butter
  • 1 small onion chopped
  • 2 tbsp (30 mL) all-purpose flour
  • A pinch of salt
  • Pepper to taste
  • 1 cup (250 mL) Milk
  • 6 oz (175 g) Canadian Cream cheese cut into cubes
  • 2/3 cup (160 mL) fresh bread crumbs
  • 2 tbsp (30 mL) grated Canadian Parmesan cheese
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Preheat oven to 350 °F (180 °C). Butter an 8-cup (2 L) shallow baking dish.

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. Add cauliflower, then broccoli; cover, leaving lid slightly ajar, and boil gently for about 5 min or until vegetables are tender-crisp. Drain well and place in buttered dish.

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. Sprinkle in flour, salt and pepper to taste; cook, stirring, for 2 min. Gradually pour in milk, whisking constantly. Cook, whisking, for about 3 min or until thick and bubbly.

Reduce heat to low; add Cream cheese and stir until smooth. Pour over vegetables in dish; stir gently to coat evenly. Bake for 20 min.

Melt remaining butter and toss with bread crumbs and Parmesan cheese; sprinkle over casserole. Bake for 10 to 15 min or until crisp and golden.


Be sure to cook the vegetables just slightly in the boiling water since they will cook further in the sauce in the oven.

If you want to use frozen vegetables, thaw then drain them and skip the 2nd step. Reduce the baking time to 15 minutes before adding the topping.

Use 6 cups (1.5 L) of one of the suggested vegetables and/or add 3 cloves minced garlic with the onion.

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Nutritional information

Per serving
Energy: 410 Calories
Protein: 11 g
Carbohydrate: 33 g
Fat: 27 g
Fibre: 5 g
Sodium: 448 mg

Top 5 Nutrients

(% DV*)
Calcium: 21 % / 235 mg
Folate: 49 %
Vitamin A: 75 %
Vitamin B12: 29 %
Vitamin C: 118 %