Description
This cozy Winter Vegetable Casserole is creamy, cheesy, and golden-topped. It’s an easy, comforting vegetarian dinner or side dish perfect for chilly evenings.
Ingredients
2 cups mixed winter vegetables (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 regular or panko breadcrumbs
1 tablespoon melted butter
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
Salt and freshly ground black pepper to taste
Instructions
1. Preheat oven to 375°F (190°C) and lightly grease a medium baking dish.
2. If using fresh vegetables, cut into uniform pieces and steam or blanch for 3–4 minutes until just tender, then drain well. If using frozen vegetables, thaw completely and pat dry.
3. In a large bowl, mix the vegetables with soup, milk, cheese, thyme, garlic powder, salt, and pepper until evenly coated.
4. Spread the mixture evenly into the greased baking dish.
5. In a small bowl, combine breadcrumbs and melted butter until coated, then sprinkle evenly over the casserole.
6. Bake uncovered for 25–30 minutes until the topping is golden and the filling is bubbling at the edges.
7. Let rest for 5 minutes before serving.
Notes
For gluten-free, use certified gluten-free breadcrumbs and soup.
For dairy-free, use plant-based milk, cheese, and soup.
To add protein, stir in 1 cup of cooked quinoa or canned beans.
Substitute cream of celery soup for mushroom if desired.
Casserole keeps in fridge up to 4 days in an airtight container.
Freezes well unbaked for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 235
- Sugar: 6
- Sodium: 410
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 5
- Protein: 9
- Cholesterol: 25