Description
A creamy casserole filled with winter vegetables, smothered in a rich and cheesy sauce, topped with a crispy breadcrumb layer.
Ingredients
Scale
- 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
- Preheat your oven to 375°F (190°C).
- Lightly grease a medium baking dish with butter or oil.
- If using fresh vegetables, steam or blanch them for 3 to 4 minutes until just tender, then drain well.
- In a large mixing bowl, combine the prepared vegetables with the cream of mushroom soup, milk, shredded cheese, thyme, garlic powder, salt, and black pepper, mixing well.
- Pour the vegetable mixture into the prepared baking dish, spreading it evenly.
- In a small bowl, mix breadcrumbs with the melted butter and sprinkle over the casserole.
- Bake uncovered for 25 to 30 minutes until the topping is golden brown and the filling is bubbling.
- Let the casserole sit for about 5 minutes before serving.
Notes
For a creamier casserole, add an extra splash of milk or a dollop of sour cream. Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg