Description
This Creamy Winter Vegetable Casserole is a comforting and hearty dish perfect for cold days. Mixed winter vegetables are smothered in a creamy mushroom sauce, topped with cheese and breadcrumbs, and baked to golden perfection.
Ingredients
Scale
Vegetables
- 2 cups mixed winter vegetables, such as diced carrots, parsnips, cauliflower, broccoli, or Brussels sprouts
Sauce
- 1 can (10.5 oz) low-fat cream of mushroom soup
- 1/2 cup whole milk or unsweetened plant-based milk
Cheese
- 1/2 cup shredded cheddar or Gruyère cheese
Topping
- 1/4 cup breadcrumbs, regular or panko style
- 1 tablespoon melted butter
Seasonings
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and grease a casserole dish.
- Prepare Vegetables: In a large bowl, mix the mixed winter vegetables with the cream of mushroom soup, milk, thyme, garlic powder, salt, and pepper.
- Assemble Casserole: Transfer the vegetable mixture to the prepared casserole dish. Top with shredded cheese.
- Add Topping: In a small bowl, combine breadcrumbs with melted butter and sprinkle over the cheese.
- Bake: Bake in the preheated oven for about 30 minutes or until the top is golden and bubbly.
- Serve: Let the casserole cool slightly before serving. Enjoy!
Notes
- You can customize the vegetable mix based on your preferences or what you have on hand.
- Feel free to experiment with different cheese options for varied flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg