Description
A warm, hearty casserole filled with mixed winter vegetables and a creamy sauce, topped with a crunchy layer for a delightful contrast.
Ingredients
Scale
- 2 cups mixed winter vegetables (carrots, parsnips, cauliflower, broccoli, 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 oven to 375°F (190°C).
- If using fresh vegetables, steam or blanch for 3-4 minutes until just tender; drain well.
- In a large bowl, mix prepared vegetables with cream of mushroom soup, milk, cheese, thyme, garlic powder, salt, and pepper.
- Pour the vegetable mixture into a prepared baking dish, spreading evenly.
- Mix breadcrumbs with melted butter and sprinkle over the casserole.
- Bake uncovered for 25-30 minutes until topping is golden brown and filling is bubbling.
- Let the casserole rest for about 5 minutes before serving warm.
Notes
This casserole can be prepared a day ahead. Store in the fridge and add extra baking time when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg