Easy Cheesy Veggie Casserole with Pork Rind Crunch
There’s nothing more comforting than a hot casserole fresh from the oven. It’s the kind of dish that brings everyone to the table — bubbling with creamy cheese sauce, hearty vegetables, and a golden crunchy topping. Today’s recipe is a twist on a classic veggie bake, and it’s made even better with the addition of crushed pork rinds for that irresistible crunch.
Jump to RecipeThis casserole is a perfect balance of rich, cheesy goodness and wholesome vegetables, making it both family-friendly and weeknight easy. Best of all? It’s baked up in a 9×9 pan, which is just the right size for a cozy dinner with a little left over for tomorrow’s lunch.
Ingredients
The Vegetables
- 24 oz bag of mixed carrots, broccoli, and cauliflower
For the Sauce
- 4 tablespoons butter (or olive oil…if you want a healthier option!!!)
- 3 cloves garlic, minced (jarred garlic is a neat trick!)
- ¼ cup cornstarch
- 2 cups heavy cream
- 2 teaspoons Italian seasoning
- 1 teaspoon chili powder (optional, for a little kick)
- ¼ teaspoon ground nutmeg
- Salt & pepper, to taste
- 1 cups shredded Italian blend cheese (cheddar works too, if that’s what is in the fridge)
For the Topping
- ½ cup crushed pork rinds
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×9 inch baking dish with butter or nonstick spray.
- Next, In a large pot, bring water to a boil. Add the mixed vegetables and cook for about 8–10 minutes, until just fork-tender. Drain well.
- Then, In a medium skillet, melt the butter over medium heat. Add garlic and cook for 1 minute until fragrant.
- Afterward, whisk in the cornstarch, then slowly add the heavy cream, whisking until smooth. Bring to a gentle boil and let thicken for 3–4 minutes.
- Next, Stir in Italian seasoning, chili powder, nutmeg, salt, and pepper. Mix in shredded cheese until melted and creamy.
- Spread half the cheese sauce on the bottom of the prepared baking dish. Add vegetables evenly, then top with the remaining sauce.
- Sprinkle ½ cup crushed pork rinds evenly over the top.
- Bake for 20–23 minutes, until hot, bubbly, and golden brown.
- Finally, Let rest for 10 minutes before serving.
Serving Ideas
Pair this cheesy veggie casserole with a simple green salad for a light meal, or serve it alongside roasted chicken or pork chops for a heartier dinner. The pork rinds give it a wonderful low-carb twist while still satisfying that craving for something crunchy on top. (You could even add chicken to this and make it a whole meal!)
✨ A bubbling dish of cheesy vegetables topped with savory crunch — that’s weeknight magic.
👉 Will you be trying this recipe for your next family dinner?
Easy Cheesy Veggie Casserole
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Grease a 9×9 inch baking dish with butter or nonstick spray.
- In a large pot, bring water to a boil. Add the mixed vegetables and cook for about 8–10 minutes, until just fork-tender. Drain well.
- In a medium skillet, melt the butter over medium heat. Add garlic and cook for 1 minute until fragrant.
- In a medium skillet, melt the butter over medium heat. Add garlic and cook for 1 minute until fragrant.
- Stir in Italian seasoning, chili powder, Kinder's Roasted Chicken seasoning, salt, and pepper. Mix in shredded cheese until melted and creamy.
- Stir in Italian seasoning, chili powder, nutmeg, salt, and pepper. Mix in shredded cheese until melted and creamy.
- Sprinkle ½ cup crushed pork rinds evenly over the top.
- Bake for 20–23 minutes, until hot, bubbly, and golden brown.
- Let rest for 10 minutes before serving.
