This fall vegetable casserole has a colorful mix of carrots, broccoli, cauliflower, creamy mayonnaise, and just a touch of horseradish for zing. If you're looking for a side dish without cheese or eggs, this is the one! To make it dairy-free, substitute olive oil for the butter.
I have served this Thanksgiving vegetable casserole to my family for years. I don't remember where I first found the recipe, but I believe that it was in a Canadian publication. During the past 15 years or so, I have been making it with gluten-free breadcrumbs, of course. I often make it a day ahead, store it covered in the fridge, and pop it into the oven as soon as I take out the turkey.
Colorful Vegetable Casserole Ingredients
- Cauliflower - fresh, cut into pleasingly-sized florets
- Carrots - sliced diagonally, about ¼-inch thick
- Broccoli - also cut into florets. You can chop up some of the stalks and put them in, too.
- Mayonnaise - Use your favorite one. Here is my simple recipe for homemade mayonnaise.
- Horseradish - Use prepared or creamed horseradish. It will have a much milder flavor than pure, fresh horseradish. If you use the pure one, use much less of it, according to your taste preferences.
- Breadcrumbs - Any kind of breadcrumbs will work, of course, but I make mine from gluten-free sandwich bread. I process a slice in my food processor with the chopping blade to make crumbs.
- Butter - Since this is the only dairy in the recipe, you could replace it with olive oil in the breadcrumb topping if necessary.
Exact quantities and instructions are in the recipe card below.
How to Make a Mixed Vegetable Casserole
- Steam carrot chunks and cauliflower in some water for 3 minutes.
2. Add broccoli florets and cook for 4 -6 more minutes.
3. Combine mayonnaise, chopped onion, horseradish, salt, and pepper.
4. Stir drained vegetables to coat with the mayonnaise mixture.
5. Add the vegetable mixture to a 3-quart casserole dish. (This is a 4-quart one in the photo.)
6. Combine breadcrumbs with melted butter and paprika.
7. Sprinkle the breadcrumb mixture over the creamy vegetables in the casserole.
8. Bake uncovered until heated through.
Preparation Tips for This Vegetable Casserole
Steps I sometimes do up to a day before baking and serving:
- Steam and drain the vegetables.
- Make breadcrumbs in the food processor.
- Prepare the entire casserole and store it, covered, in the fridge. Allow more baking time if your casserole has been chilled rather than if you're starting with one that's warm, with freshly steamed ingredients.
As I traditionally serve this as my Thanksgiving vegetable dish, I have it ready to pop into the oven as soon as I take out the turkey to rest, slice, and keep warm in some of its juices.
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Recipe
Colorful Mixed Vegetable Casserole
Equipment
Ingredients
- 3 cups cauliflower, cut into florets
- 3 cups carrots, in ¼-inch thick slices
- 3 cups broccoli, cut into florets
- 1 cup mayonnaise
- ¼ cup onion, finely chopped
- 3 tablespoons prepared (creamed) horseradish
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
- ⅓ cup dry breadcrumbs, gluten-free if necessary
- 2 tablespoons butter, melted
- ⅛ teaspoon paprika
Instructions
- In a large saucepan on the stovetop, cover and steam the cauliflower and carrots, with enough water to keep the pan from going dry, for 3 minutes.3 cups cauliflower,3 cups carrots,
- Add the broccoli. (Make sure that there is still enough water.) Cook for another 4- 6 minutes until the vegetables are tender-crisp. Drain the vegetables.3 cups broccoli,
- Meanwhile, preheat the oven to 350℉ (180℃).
- Combine the mayonnaise, chopped onion, prepared horseradish, salt, and pepper.1 cup mayonnaise¼ cup onion,3 tablespoons prepared (creamed) horseradish¼ teaspoon fine sea salt⅛ teaspoon ground black pepper
- Mix the drained vegetables with the mayonnaise blend to evenly coat them. Transfer to a greased, 3-quart casserole dish.
- Combine the breadcrumbs, melted butter, and paprika. Sprinkle this mixture over the vegetables in the casserole dish.⅓ cup dry breadcrumbs,2 tablespoons butter,⅛ teaspoon paprika
- Bake uncovered for 25 - 30 minutes or until heated through.
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