Creamy Winter Vegetable Casserole Recipe

Introduction

This Creamy Winter Vegetable Casserole is a comforting and hearty dish perfect for chilly days. Packed with a mix of seasonal vegetables and a rich, cheesy sauce, it’s both easy to make and satisfying for the whole family.

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 (190°C) and lightly grease a medium baking dish with butter or oil.
2. Step 2: Prepare the vegetables by steaming or blanching fresh ones 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 pepper. Mix thoroughly to coat all the pieces evenly.
4. Step 4: Transfer the vegetable mixture to the greased baking dish and spread it out evenly with a spoon or spatula.
5. Step 5: In a small bowl, stir together the breadcrumbs and melted butter until well combined. Sprinkle this mixture evenly over the top of the casserole.
6. Step 6: Bake the casserole uncovered for 25 to 30 minutes, or until the topping turns golden brown and the filling is bubbling around the edges.
7. Step 7: Remove from the oven and let it rest for 5 minutes before serving warm.

Tips & Variations

• Use your favorite combination of winter vegetables based on what’s fresh or available in your pantry.
• For a dairy-free option, substitute the milk with unsweetened plant-based milk and use dairy-free cheese.
• Add a handful of cooked quinoa or rice to the mix for extra texture and heartiness.
• Sprinkle some fresh parsley or chives on top just before serving for a fresh flavor boost.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables directly without thawing?

It’s best to thaw frozen vegetables completely and pat them dry to avoid excess moisture, which can make the casserole watery.

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Creamy Winter Vegetable Casserole Recipe

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★★★★★

4.6 from 62 reviews

A comforting and creamy winter vegetable casserole featuring a medley of seasonal vegetables baked in a savory mushroom cream sauce, topped with a buttery breadcrumb crust. Perfect for a hearty side or vegetarian main dish during the colder months.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 2 cups mixed winter vegetables, such as diced carrots, parsnips, cauliflower, broccoli, or Brussels sprouts

Sauce

• 1 can (10.5 oz) low-fat cream of mushroom soup
• 1/2 cup whole milk or unsweetened plant-based milk

Cheese

• 1/2 cup shredded cheddar or Gruyère cheese

Topping

• 1/4 cup breadcrumbs, regular or panko style
• 1 tablespoon melted butter

Seasonings

• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

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 and ensure easy cleanup.
2. Prep Vegetables: If using fresh vegetables, steam or blanch them for 3 to 4 minutes until just tender, then drain well to avoid excess moisture. If using frozen vegetables, thaw completely and pat dry to remove any water.
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 thoroughly so that every piece is evenly coated with the creamy sauce.
4. Fill Baking Dish: Transfer the vegetable mixture into the prepared baking dish and spread it evenly with a spoon or spatula to create a uniform layer.
5. Add Topping: In a small bowl, stir together the breadcrumbs and melted butter until the crumbs are well coated. Sprinkle this mixture evenly over the top of the casserole to form a golden crunchy topping.
6. Bake: Place the casserole uncovered in the preheated oven and bake for 25 to 30 minutes, or until the breadcrumb topping is golden brown and the filling is bubbling around the edges, indicating it is thoroughly heated.
7. Rest and Serve: Remove the casserole from the oven and let it rest for about 5 minutes before serving warm, which helps the casserole set and enhances the flavors.

Notes

• You can customize the vegetable mix based on what you have available or prefer, just keep the total around 2 cups.
• For a dairy-free version, use unsweetened plant-based milk, dairy-free cheese, and a dairy-free cream of mushroom soup substitute.
• To add protein, consider stirring in cooked quinoa, chickpeas, or cooked chicken before baking.
• Breadcrumb topping can be made gluten-free by using gluten-free breadcrumbs.
• Steaming or blanching the vegetables first helps to ensure they cook evenly and remain tender after baking.

Keywords: winter vegetable casserole, creamy vegetable bake, mushroom soup casserole, winter vegetables, baked vegetable casserole, cheesy vegetable bake