Creamy Winter Vegetable Casserole Recipe

Introduction

This Creamy Winter Vegetable Casserole is a warm and comforting dish perfect for chilly days. Packed with hearty seasonal vegetables and a rich, cheesy sauce, it’s easy to prepare and sure to please the whole family.

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
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 1/4 cup breadcrumbs (regular or panko style)
• 1 tablespoon melted butter

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and 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 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 thoroughly until all vegetables are evenly coated.
4. Step 4: Transfer the vegetable mixture to the prepared baking dish and spread evenly with a spoon or spatula.
5. Step 5: In a small bowl, mix breadcrumbs with melted butter until combined. Sprinkle evenly over the vegetable mixture to form a crispy topping.
6. Step 6: Bake uncovered for 25 to 30 minutes until the topping is golden brown and the filling is bubbling at the edges.
7. Step 7: Let the casserole rest for 5 minutes before serving to allow it to set slightly. Serve warm and enjoy.

Tips & Variations

• Use a mix of your favorite winter vegetables to customize flavors and textures.
• For extra richness, add a handful of cooked bacon or sautéed mushrooms to the filling.
• Try different cheeses like mozzarella or Swiss for a twist on flavor.
• To keep it dairy-free, substitute the cheese with a plant-based alternative and use plant-based milk.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until heated through. For the oven, cover with foil to prevent the topping from over-browning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance. Cover and refrigerate, then bake as directed when ready to serve.

What can I use instead of cream of mushroom soup?

You can substitute with cream of celery, cream of chicken, or make a simple homemade white sauce to keep the dish creamy.

Creamy Winter Vegetable Casserole Recipe

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★★★★★

4.6 from 97 reviews

• Author: Harper
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Creamy Winter Vegetable Casserole is a comforting and hearty dish perfect for chilly days. It combines a medley of winter vegetables with a creamy mushroom sauce, topped with a crispy breadcrumb crust. Baked to golden perfection, this casserole makes an ideal wholesome meal or side dish for family dinners.

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Ingredients

Scale 1x2x3x

Vegetables

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

Sauce and Seasoning

• 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

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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

• Use a mix of your favorite hearty winter vegetables like carrots, parsnips, and Brussels sprouts for best flavor and texture.
• Thoroughly drain vegetables to prevent the casserole from becoming soggy.
• Substitute plant-based milk and vegan cheese for a dairy-free version.
• For added protein, consider adding cooked chicken or beans into the filling.
• Letting the casserole rest after baking helps it firm up for easier serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: winter vegetable casserole, creamy vegetable casserole, baked vegetable dish, easy casserole recipe, low-fat casserole