Creamy Winter Vegetable Casserole Recipe

Introduction

This creamy winter vegetable casserole is a comforting and delicious way to enjoy seasonal produce. Packed with tender vegetables and a cheesy, savory sauce, it makes a perfect side dish or light main course during the colder months.

Ingredients

• 2 cups mixed winter vegetables, such as 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 the oven to 375°F. Lightly grease a medium baking dish with butter or oil.
2. Step 2: Steam or blanch the fresh vegetables 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 black pepper. Mix until all pieces are evenly coated.
4. Step 4: Transfer the vegetable mixture to the prepared baking dish and spread evenly.
5. Step 5: In a small bowl, mix the breadcrumbs with melted butter until well combined. Sprinkle this mixture evenly over the casserole.
6. Step 6: Bake uncovered for 25 to 30 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
7. Step 7: Remove the casserole from the oven and allow it to rest for 5 minutes before serving warm.

Tips & Variations

• Use panko breadcrumbs for a crunchier topping.
• Try substituting the cream of mushroom soup with cream of celery or chicken soup for a different flavor.
• Add cooked diced chicken or turkey to make it a heartier main dish.
• Sprinkle extra cheese on top before baking for a cheesier crust.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions until hot. To maintain the crispy topping, reheating in the oven is preferable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen vegetables instead of fresh?

Yes, frozen vegetables work well if thawed and drained thoroughly to avoid excess moisture. Canned vegetables are not recommended as they tend to be too soft and watery.

Can I make this casserole ahead of time?

Absolutely. You can prepare the casserole up to the baking step, cover it, and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

Creamy Winter Vegetable Casserole Recipe

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★★★★★

4.8 from 133 reviews

This creamy winter vegetable casserole is a comforting and flavorful dish perfect for chilly days. It combines a medley of healthy winter vegetables with a creamy mushroom soup base, topped with a buttery breadcrumb crust and melted cheese for a satisfying and hearty meal.

• Author: Cleo
• 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 (diced carrots, parsnips, cauliflower, broccoli, or Brussels sprouts)

Casserole Base

• 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) and lightly grease a medium baking dish with butter or oil to prevent sticking.
2. Prep Vegetables: Steam or blanch the fresh winter vegetables for 3 to 4 minutes until just tender, then drain well. If using frozen vegetables, thaw completely and pat dry to remove any excess moisture to prevent a watery casserole.
3. Combine Filling Ingredients: In a large mixing bowl, combine the prepared vegetables with low-fat cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and freshly ground black pepper. Mix thoroughly to evenly coat the vegetables with the creamy mixture.
4. Fill Baking Dish: Transfer the vegetable mixture into the prepared baking dish and spread it evenly using a spoon or spatula, ensuring an even layer for uniform baking.
5. Add Topping: In a small bowl, mix the breadcrumbs with melted butter until well combined. Sprinkle this breadcrumb mixture evenly over the top of the casserole to create a golden, crunchy topping.
6. Bake: Place the casserole in the preheated oven and bake uncovered for 25 to 30 minutes, or until the topping is golden brown and the filling is bubbling around the edges, indicating it is thoroughly heated.
7. Rest and Serve: Remove the casserole from the oven and allow it to rest for 5 minutes before serving warm. This allows the casserole to set and makes it easier to serve.

Notes

• You can customize the vegetable mix based on availability and preference.
• For a dairy-free version, use plant-based milk and dairy-free cheese.
• To add extra flavor, sprinkle some fresh herbs like parsley or chives on top before serving.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
• Using panko breadcrumbs will give a lighter, crunchier topping compared to regular breadcrumbs.

Keywords: winter vegetable casserole, creamy vegetable bake, baked vegetable dish, healthy winter recipes, cheesy vegetable casserole