Stupid-Easy Recipe for Parsnip and Root Vegetable Casserole (#1 Top-Rated)

Peppery parsnips and colorful root vegetables are baked in a creamy sauce with a crispy panko topping. This casserole is a vibrant and delicious addition to any fall dinner spread.

Satisfy your sweet tooth with this easy-to-make recipe for Parsnip and Root Vegetable Casserole.

1. Info for Parsnip and Root Vegetable Casserole

• Cook Time: 1 hr 5 min
• Total Time: 1 hr 5 min
• Servings: 10
• Calories: 319.25 kcal

2. Ingredients for Parsnip and Root Vegetable Casserole

• Nonstick cooking spray
• 1 lb. parsnips (peeled)
• 1.5 lb. assorted root vegetables (peeled, like sweet potatoes, turnips, rutabaga, butternut squash)
• Salt (as needed, for vegetables)
• Black pepper (as needed, for vegetables)
• 4 Tbsp. butter
• 6 Tbsp. flour
• 3 cups half and half
• 1/2 tsp. salt (for sauce)
• 1/4 tsp. black pepper (for sauce)
• 1/8 tsp. nutmeg
• 6 Tbsp. grated Parmesan
• 1 sprig fresh thyme (leaves only)
• 1 cup panko breadcrumbs
• 1/3 cup shredded Gruyère (or Parmesan cheese)
• 1/4 cup salted butter (melted)

3. Directions:

3.1 Preheat

Preheat the oven to 375°F.

3.2 Prep

Spray a 9×13-inch baking dish liberally with nonstick cooking spray. Set aside.

Slice the parsnips and root vegetables into 1/8-inch thick slices. Sprinkle the slices liberally with the salt and black pepper.

3.3 Stove

Set a medium saucepan over medium heat and add the butter. Once melted, sprinkle the flour into the pan and whisk to form a paste. Cook for 30 seconds to 1 minute, then slowly pour the half and half into the pan, whisking to dissolve the flour.

Cook the sauce, whisking constantly, until it begins to bubble and thicken. Once thickened, turn off the heat. Season with salt, black pepper, and nutmeg. Add the grated Parmesan and whisk slowly until the cheese is melted and the sauce is smooth.

3.4 Prep

Arrange half of the parsnip and root vegetable slices in an even layer in the baking dish. Sprinkle with the fresh thyme leaves, and pour half of the cheese sauce on top. Repeat with the remaining vegetable slices and sauce.

Place the panko and shredded cheese in a mixing bowl and add the melted butter. Mix the ingredients together with a fork until the crumbs are evenly moistened. Sprinkle the mixture evenly over the top of the casserole.

3.5 Oven

Bake the casserole on middle rack of oven until the vegetables are tender and the dish is bubbling and browned on top, 40-45 minutes. If the topping appears to be browning too quickly during the cooking time, cover the dish loosely with a sheet of aluminum foil.

3.6 Check

Check to see that casserole is done. Remove from oven or add time as needed.

3.7 Serve

Allow the casserole to cool for 10 minutes before serving.

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