Creamy Winter Vegetable Casserole Recipe

Introduction

This Creamy Winter Vegetable Casserole is a comforting and nutritious dish perfect for chilly days. Loaded with tender seasonal vegetables and a rich, cheesy sauce, it’s easy to prepare and sure to satisfy.

Ingredients

• 2 cups mixed winter vegetables (diced carrots, parsnips, cauliflower, broccoli, or 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 style)
• 1 tablespoon melted butter
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 375°F. Lightly grease a medium baking dish with butter or oil to prevent sticking.
2. Step 2: Prepare the vegetables by steaming or blanching fresh ones for 3 to 4 minutes until just tender, then drain well. If using frozen vegetables, thaw completely and pat dry to remove excess moisture.
3. Step 3: In a large mixing bowl, combine the prepared vegetables, cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and pepper. Mix well so everything is evenly coated.
4. Step 4: Transfer the vegetable mixture into the baking dish and spread evenly with a spoon or spatula.
5. Step 5: In a small bowl, mix the breadcrumbs with melted butter until combined. Sprinkle this mixture evenly over the casserole.
6. Step 6: Bake uncovered for 25 to 30 minutes, until the topping is golden brown and the filling is bubbling around the edges.
7. Step 7: Let the casserole rest for 5 minutes before serving warm.

Tips & Variations

• For extra flavor, add a handful of sautéed onions or garlic to the vegetable mixture.
• Substitute the cream of mushroom soup with a homemade white sauce for a fresher taste.
• Use gluten-free breadcrumbs if you need a gluten-free version.
• Try different cheeses like mozzarella or fontina for varied meltiness and taste.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain the topping’s crispness. You can also microwave individual portions, but the topping may lose its crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables in this casserole?

Yes, frozen vegetables work well. Just be sure to thaw them completely and pat dry to avoid excess moisture in the casserole.

Is it possible to make this casserole vegan?

Absolutely. Use a plant-based milk, vegan cream soup alternative or homemade white sauce, and vegan cheese. Replace butter with a suitable plant-based spread for the topping.

Creamy Winter Vegetable Casserole Recipe

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★★★★★

4.6 from 118 reviews

This creamy winter vegetable casserole is a comforting and nutritious dish featuring a blend of tender steamed winter vegetables baked in a savory mushroom cream sauce topped with a golden buttery breadcrumb crust. Perfect for a cozy family meal, it combines hearty flavors with a cheesy, crunchy finish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 2 cups mixed winter vegetables (carrots, parsnips, cauliflower, broccoli, Brussels sprouts), diced

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)
• 1 tablespoon melted butter

Seasonings

• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish with butter or oil to prevent the casserole from sticking.
2. Prep Vegetables: Steam or blanch the fresh winter vegetables for 3 to 4 minutes until they are just tender. If using frozen vegetables, thaw them completely and pat dry to remove any excess moisture.
3. Combine Filling Ingredients: In a large mixing bowl, mix the prepared vegetables with the low-fat cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and black pepper. Stir well to ensure all ingredients are evenly coated.
4. Fill Baking Dish: Transfer the vegetable and sauce mixture into the greased baking dish and spread it evenly using a spoon or spatula.
5. Add Topping: In a small bowl, combine the breadcrumbs with melted butter until well mixed. Sprinkle this breadcrumb mixture evenly over the top of the casserole for a crispy, golden crust.
6. Bake: Place the dish in the preheated oven and bake uncovered for 25 to 30 minutes, or until the topping is golden brown and the casserole filling is bubbling around the edges.
7. Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving warm. This allows the flavors to settle and the casserole to thicken slightly.

Notes

• For a dairy-free version, use plant-based milk and a dairy-free cream of mushroom soup and cheese alternative.
• Feel free to customize the vegetable mix according to availability or preference; root vegetables and cruciferous vegetables work best.
• To add extra protein, consider mixing in cooked chicken, turkey, or beans before baking.
• Ensure the vegetables are well drained to prevent a watery casserole.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: Winter Vegetable Casserole, Creamy Vegetable Casserole, Baked Vegetable Dish, Comfort Food, Vegetable Casserole Recipe