Creamy Winter Vegetable Casserole Recipe

Introduction

This creamy winter vegetable casserole is a comforting and hearty dish perfect for chilly days. Packed with seasonal veggies and a rich, cheesy sauce, it’s an easy way to enjoy a warm, satisfying meal.

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 the oven to 375°F. Lightly grease a medium baking dish with butter or oil.
2. Step 2: Steam or blanch fresh vegetables 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 pieces evenly.
4. Step 4: Transfer the vegetable mixture to the prepared baking dish and spread evenly with a spoon or spatula.
5. Step 5: In a small bowl, mix breadcrumbs with melted butter until well combined. Sprinkle this mixture evenly over the casserole.
6. Step 6: Bake uncovered for 25 to 30 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
7. Step 7: Let the casserole rest for 5 minutes before serving warm.

Tips & Variations

• Swap the cream of mushroom soup for cream of celery or cream of chicken for a different flavor base.
• Add cooked diced chicken or turkey for extra protein.
• Use panko breadcrumbs for a crunchier topping.
• Season with fresh herbs like rosemary or sage to enhance the winter flavors.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave portions on medium power. The topping may soften slightly after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, 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 from cold.

What can I substitute for cream of mushroom soup?

If you prefer to avoid canned soup, you can make a simple roux-based white sauce with butter, flour, milk, and mushroom powder or finely chopped mushrooms for a homemade alternative.

Creamy Winter Vegetable Casserole Recipe

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★★★★★

4.6 from 88 reviews

• Author: Charlotte
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Creamy Winter Vegetable Casserole is a comforting and hearty dish that combines a medley of tender winter vegetables with a rich, cheesy cream of mushroom sauce. Topped with a buttery breadcrumb crust, it bakes to golden perfection and makes a perfect side or vegetarian main during the colder months.

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Ingredients

Scale 1x2x3x

Vegetables

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

Filling

• 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

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Instructions

1. Prepare Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish with butter or oil to prevent sticking.
2. Prep Vegetables: If using fresh vegetables, steam or blanch them for 3 to 4 minutes until they are just tender, then drain well to remove excess moisture. For frozen vegetables, ensure they are completely thawed and pat dry to prevent soggy casserole.
3. Combine Filling Ingredients: In a large mixing bowl, add the prepared vegetables, low-fat cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and freshly ground black pepper. Stir thoroughly until all components are evenly coated with the creamy mixture.
4. Fill Baking Dish: Transfer the combined vegetable and sauce mixture into the greased baking dish, spreading it out evenly with a spoon or spatula for uniform cooking.
5. Add Topping: In a small bowl, mix together the breadcrumbs and melted butter until well combined. Sprinkle this mixture evenly over the top of the casserole to create a crisp, golden crust.
6. Bake: Place the baking dish in the preheated oven and bake uncovered for 25 to 30 minutes. The casserole is ready when the breadcrumb topping is golden brown 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. Serve warm to enjoy the creamy texture and flavorful vegetables.

Notes

• For vegan or dairy-free versions, substitute whole milk with unsweetened plant-based milk and use vegan cheese.
• Adjust the seasoning according to taste; adding a pinch of nutmeg can enhance the creamy filling.
• To add extra protein, consider mixing in cooked quinoa or lentils before baking.
• Use panko breadcrumbs for a crunchier topping or regular breadcrumbs for a finer texture.
• This casserole can be prepared ahead of time and refrigerated before baking. Add an extra 5–10 minutes to baking time if baking from cold.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Keywords: winter vegetable casserole, creamy casserole, baked vegetable dish, comfort food, healthy casserole, low-fat casserole, cheesy casserole