Creamy Winter Vegetable Casserole
Tender winter vegetables baked in a creamy mushroom sauce with a crispy breadcrumb topping, creating a comforting and flavorful vegetarian-friendly casserole perfect for cozy meals.
Equipment
- 1 medium baking dish
- 1 mixing bowl
- 1 saucepan
- 1 spoon or spatula
Ingredients
- 2 cups mixed winter vegetables e.g., diced carrots, parsnips, cauliflower, broccoli, Brussels sprouts
- 1 can 10.5 oz low-fat cream of mushroom soup
- 1/2 cup whole milk or unsweetened plant-based milk
- 1/2 cup shredded cheddar or Gruyère cheese
- 1/4 cup breadcrumbs regular or panko
- 1 tablespoon melted butter
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 375°F and lightly grease a medium baking dish with butter or oil.
- Steam or blanch fresh vegetables for 3 to 4 minutes until just tender, then drain well. For frozen vegetables, thaw completely and pat dry.
- In a large mixing bowl, combine the prepared vegetables, cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and black pepper.
- Transfer the vegetable mixture to the prepared baking dish and spread evenly.
- In a small bowl, mix breadcrumbs with melted butter and sprinkle evenly over the casserole.
- Bake uncovered for 25 to 30 minutes until topping is golden brown and filling is bubbling.
- Let the casserole rest for 5 minutes before serving warm.
Notes
- Use any combination of your favorite winter vegetables for variety.
- To make vegan, use a plant-based cream soup and milk, and dairy-free cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in the oven to maintain crisp topping.