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Creamy Vegetable Casserole

Creamy Vegetable Casserole: Comfort Food to Savor Tonight

Creamy vegetable casserole is a warm embrace, combining tender veggies in a rich sauce, perfect for busy nights and impressing at potlucks.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter Can substitute with olive oil for a dairy-free option.
  • 1 medium Onion, diced Provides sweetness and flavor depth.
  • 2 cloves Garlic, minced Infuses with aromatic warmth.
  • 1 can Cream of mushroom soup (10.5 oz) Forms the creamy base.
  • 1 cup Milk Use plant-based milk for a dairy-free choice.
  • 1/2 cup Sour cream Add a dairy-free alternative for non-dairy version.
For the Vegetables
  • 1 cup Mushrooms, sliced Contributes an earthy flavor.
  • 2 cups Broccoli florets Adds crunch and nutrients.
  • 1 cup Cauliflower florets Offers a tender contrast.
  • 1 cup Carrots, sliced Provides sweetness and vibrant color.
  • 1 cup Frozen peas Can substitute with fresh peas.
For the Topping
  • 1 cup Cheddar cheese, shredded Can substitute with dairy-free cheese.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Dried thyme Imparts a herbaceous note.
  • 1 cup Breadcrumbs Can be seasoned as desired.
  • 1/4 cup Parmesan cheese, grated Optional but recommended.

Equipment

  • oven
  • skillet
  • Mixing bowl
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C), ensuring even baking.
  2. In a skillet, melt butter and sauté the onion until translucent, about 5 minutes.
  3. Add garlic and mushrooms, cooking for about 4 minutes until tender.
  4. Stir in broccoli, cauliflower, carrots, and peas; cook for 5-7 minutes.
  5. In a bowl, whisk together cream of mushroom soup, milk, and sour cream.
  6. Mix in cheddar cheese, salt, black pepper, and thyme, stirring until combined.
  7. Fold in the vegetable mixture, ensuring all veggies are coated.
  8. Grease a baking dish and transfer the vegetable mixture to it.
  9. Combine breadcrumbs and parmesan, sprinkling over the casserole.
  10. Bake for 25-30 minutes until the topping is golden and sauce is bubbling.
  11. Let rest for at least 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 700IUVitamin C: 50mgCalcium: 300mgIron: 2mg

Notes

This casserole is perfect for potlucks and can be customized with different vegetables and cheeses.

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