Creamy Cheese Fall Vegetable Casserole Recipe

Name: Creamy Cheese Fall Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups milk; 3 carrots, peeled and diced; 2 sweet potatoes, peeled and diced; 2 leeks, finely chopped (white part only); 2 parsnips, peeled and diced; 2 stalks celery, diced; 1 butternut squash, peeled and diced; 1 small turnip, peeled and diced; 1 (8 ounce) package cream cheese, cubed; 1 cup shredded Parmesan cheese; 1 pinch ground nutmeg; salt and ground black pepper to taste; 1 cup fine bread crumbs; 2 tablespoons melted butter, or as needed

Servings: persons

3 cups milk
3 carrots, peeled and diced
2 sweet potatoes, peeled and diced
2 leeks, finely chopped (white part only)
2 parsnips, peeled and diced
2 stalks celery, diced
1 butternut squash, peeled and diced
1 small turnip, peeled and diced
1 (8 ounce) package cream cheese, cubed
1 cup shredded Parmesan cheese
1 pinch ground nutmeg
salt and ground black pepper to taste
1 cup fine bread crumbs
2 tablespoons melted butter, or as needed

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
2
Place milk, carrots, sweet potatoes, leeks, parsnips, celery, butternut squash, and turnip in a large saucepan; bring to a boil. Reduce heat to medium low; simmer vegetables until tender, stirring occasionally, about 15 minutes.
3
Stir cream cheese into vegetable mixture until melted. Stir Parmesan cheese and nutmeg into mixture. Season vegetable mixture with salt and pepper; pour into prepared casserole dish.
4
Stir bread crumbs and melted butter together in a small bowl; sprinkle crumb mixture over casserole.
5
Bake, covered, in the preheated oven until bubbly, about 30 minutes. Remove cover and cook until top is lightly browned, about 5 minutes more. Let casserole rest for 2 minutes before serving.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups milk, 3 carrots, peeled and diced, 2 sweet potatoes, peeled and diced, 2 leeks, finely chopped (white part only), and more.

Yes, Creamy Cheese Fall Vegetable Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Cheese Fall Vegetable Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions