Creamy Winter Vegetable Casserole Recipe

Introduction

This Creamy Winter Vegetable Casserole is a comforting and flavorful way to enjoy the season’s best veggies. Packed with a cheesy sauce and a crispy breadcrumb topping, it’s perfect as a side dish or a light main course on chilly days.

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 and 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 bowl, combine the prepared vegetables, cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and pepper. Mix well to coat everything evenly.
4. Step 4: Transfer the vegetable mixture to the prepared baking dish, spreading it out evenly.
5. Step 5: In a small bowl, mix the breadcrumbs with melted butter until combined, then sprinkle evenly over the casserole.
6. Step 6: Bake uncovered for 25 to 30 minutes, until the topping is golden brown and the filling is bubbly around the edges.
7. Step 7: Let the casserole rest for 5 minutes before serving warm.

Tips & Variations

• Use a mix of your favorite winter vegetables for different textures and flavors.
• For extra richness, stir in a handful of cooked bacon or sautéed mushrooms.
• Try topping with a blend of Parmesan and panko breadcrumbs for a crispier crust.
• Make it vegan by substituting the soup with a plant-based alternative and using vegan cheese and milk.

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 to keep the topping crisp. Avoid microwaving, as it can make the topping soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables in this casserole?

Yes, you can use frozen vegetables. Make sure to thaw them completely and pat dry to remove excess moisture before mixing to avoid a watery casserole.

Is it possible to prepare this casserole ahead of time?

Absolutely. Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed.

Creamy Winter Vegetable Casserole Recipe

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★★★★★

4.5 from 117 reviews

This Creamy Winter Vegetable Casserole is a comforting and delicious way to enjoy a medley of seasonal vegetables. Combining steamed winter vegetables with a creamy mushroom soup base, cheesy goodness, and a crunchy breadcrumb topping, this baked dish is perfect for a cozy meal during the colder months.

• Author: Sana
• 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

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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) and lightly grease a medium baking dish with butter or oil to prevent sticking.
2. Prep Vegetables: Steam or blanch fresh vegetables for 3 to 4 minutes until just tender, then drain well. If using frozen vegetables, thaw them completely and pat dry to remove any excess moisture to avoid a watery casserole.
3. Combine Filling Ingredients: In a large mixing bowl, combine the prepared vegetables, low-fat cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and black pepper. Mix thoroughly so all the vegetable pieces are evenly coated with the creamy mixture.
4. Fill Baking Dish: Transfer the vegetable mixture to the prepared baking dish. Use a spoon or spatula to spread the mixture evenly across the dish for consistent cooking.
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 vegetable filling to create a crispy, golden crust when baked.
6. Bake: Place the casserole uncovered in the preheated oven and bake for 25 to 30 minutes. Bake until the breadcrumb topping turns golden brown and the filling is bubbling at the edges.
7. Rest and Serve: Once baked, allow the casserole to rest for 5 minutes. This helps it set slightly and makes serving easier. Serve warm for a comforting winter meal.

Notes

• You can substitute the cream of mushroom soup with a homemade white sauce for a fresher taste.
• For a vegan version, use plant-based milk, vegan cheese, and a dairy-free butter alternative.
• The choice of vegetables can be customized based on what is available seasonally or to your preference.
• Using panko breadcrumbs will give a crunchier topping compared to regular breadcrumbs.
• Ensure vegetables are well-drained to avoid excess moisture, which can make the casserole watery.

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