Creamy Winter Vegetable Casserole Recipe

Introduction

This creamy winter vegetable casserole is a comforting and flavorful dish perfect for chilly days. Packed with tender mixed vegetables and a cheesy mushroom sauce, it’s an easy way to enjoy seasonal produce in a warm, satisfying meal.

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: Steam or blanch fresh vegetables for 3 to 4 minutes until just tender, then drain thoroughly. If using frozen vegetables, thaw fully and pat dry to remove excess moisture.
3. Step 3: In a large bowl, combine the prepared vegetables, cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and pepper. Stir well so all ingredients are evenly mixed and coated.
4. Step 4: Transfer the vegetable mixture to the greased baking dish, spreading it out 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 top of 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: Remove from oven and let the casserole rest for 5 minutes before serving warm.

Tips & Variations

• For extra flavor, add a handful of cooked diced onions or shallots to the vegetable mixture before baking.
• You can substitute the cream of mushroom soup with homemade white sauce for a fresher taste.
• Try topping with crushed nuts or seeds mixed with breadcrumbs for added crunch.
• Use plant-based cheese and milk alternatives to make this casserole vegan-friendly.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warmed through, or microwave in shorter intervals to avoid drying out the dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables work perfectly. Just remember to steam or blanch them briefly to ensure they cook evenly in the casserole.

Is it possible to prepare this casserole in advance?

Absolutely. You can assemble the casserole and keep it covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Creamy Winter Vegetable Casserole Recipe

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★★★★★

4.7 from 131 reviews

This Creamy Winter Vegetable Casserole is a comforting and hearty dish perfect for chilly days. Combining a medley of nutritious winter vegetables with a creamy mushroom soup base, melted cheese, and a buttery breadcrumb topping, this casserole offers rich flavors and satisfying textures. It’s baked to golden perfection for a warm and inviting meal ideal as a side or a vegetarian main.

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

Ingredients

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Vegetables

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

Filling

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

Topping

• 1/4 cup breadcrumbs, regular or panko style
• 1 tablespoon melted butter

Instructions

1. Prepare Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish with butter or oil to prevent sticking.
2. Prep Vegetables: Either steam or blanch your fresh winter vegetables for 3 to 4 minutes until they become just tender. If using frozen vegetables, thaw them completely and pat dry to remove excess moisture.
3. Combine Filling Ingredients: In a large mixing bowl, add the prepared vegetables along with the low-fat cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and freshly ground black pepper. Stir thoroughly to coat all pieces evenly with the creamy mixture.
4. Fill Baking Dish: Transfer this vegetable mixture into your greased baking dish. Spread it out evenly using a spoon or spatula to create a uniform layer.
5. Add Topping: In a small bowl, mix the breadcrumbs with melted butter until well combined. Sprinkle this mixture evenly over the top of the casserole to form a crunchy topping.
6. Bake: Place the casserole in the preheated oven and bake uncovered for 25 to 30 minutes. You’ll know it’s done when the topping turns golden brown and the filling is bubbling around the edges.
7. Rest and Serve: Remove the casserole from the oven and let it rest for about 5 minutes. Serve warm for a comforting meal.

Notes

• You can customize the vegetable mix based on what’s available seasonally or your personal preference.
• Using panko breadcrumbs will result in a crispier topping.
• For a dairy-free version, substitute the milk with unsweetened plant-based milk and use vegan cheese.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
• Adding a pinch of nutmeg to the filling can enhance the flavor subtly.

Keywords: winter vegetable casserole, creamy vegetable bake, healthy vegetarian casserole, baked vegetable dish, easy casserole recipe