Creamy Winter Vegetable Casserole Recipe

Introduction

This Creamy Winter Vegetable Casserole is a comforting and hearty dish that highlights the best of seasonal produce. It’s a perfect way to enjoy a medley of winter vegetables in a rich, cheesy sauce topped with a crispy breadcrumb crust.

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 your 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. For frozen vegetables, thaw completely and pat dry to remove any 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 thoroughly to coat all the vegetables evenly.
4. Step 4: Transfer the vegetable mixture to the prepared baking dish and spread it out evenly with a spoon or spatula.
5. Step 5: In a small bowl, mix the breadcrumbs with the melted butter until combined, then sprinkle this mixture evenly over the top of the casserole.
6. Step 6: Bake the casserole 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 the oven and let the casserole rest for 5 minutes before serving warm.

Tips & Variations

• To add extra flavor, toss in some cooked, crumbled bacon or caramelized onions to the vegetable mixture.
• For a gluten-free option, use gluten-free breadcrumbs or crushed nuts as a topping.
• Swap the cream of mushroom soup for cream of celery or cream of chicken soup if you prefer different flavors.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals, stirring occasionally for even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this casserole?

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

Can I prepare this casserole ahead of time?

Absolutely. You can assemble the casserole 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

Print Recipe

★★★★★

4.6 from 141 reviews

This Creamy Winter Vegetable Casserole is a comforting and delicious way to enjoy a variety of seasonal winter vegetables. Coated in a savory low-fat cream of mushroom soup and melted cheese, then topped with buttery breadcrumbs, this baked dish is perfect as a hearty side or even a main for a cozy meal.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 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, such as 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). Lightly grease a medium baking dish with butter or oil to prevent sticking.
2. Prep Vegetables: Steam or blanch the fresh vegetables for 3 to 4 minutes until they are just tender but still firm. Drain them thoroughly to remove any excess water. If using frozen vegetables, ensure they are fully thawed and pat dry to eliminate moisture.
3. Combine Filling Ingredients: In a large mixing bowl, combine the prepared vegetables with the low-fat cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and freshly ground black pepper. Mix everything thoroughly so that the vegetables are evenly coated with the creamy mixture.
4. Fill Baking Dish: Transfer the vegetable mixture into the greased baking dish. Use a spoon or spatula to spread it out evenly for consistent cooking.
5. Add Topping: In a small bowl, mix the breadcrumbs with melted butter until they are well combined. Sprinkle this breadcrumb mixture evenly over the top of the casserole for a crunchy golden crust.
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 is golden brown and crispy, and the filling is bubbling around the edges.
7. Rest and Serve: Remove the casserole from the oven and allow it to rest for 5 minutes. This helps the dish set and enhances the flavors. Serve warm for a comforting meal.

Notes

• Use a mix of vegetables based on seasonal availability for the best flavor and texture.
• For a vegan option, substitute the cream of mushroom soup and cheese with plant-based alternatives and use plant-based milk.
• To reduce carbs, substitute breadcrumbs with crushed nuts or gluten-free alternatives.
• Make sure to drain vegetables well after steaming to avoid a watery casserole.
• This dish can be prepared a day in advance and baked just before serving for convenience.

Keywords: winter vegetable casserole, creamy vegetable bake, comfort food, healthy casserole, baked vegetable dish